THK 



FIELD AND GARDEN VEGETABLES 



AMERICA; 

CONTAINING 

FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES 
AND VARIETIES; WITH DIRECTIONS FOR PROPAGA- 
TION, CUIiTUKE, AND USE. 



By FEARING BURR. Jr. 



ILLUSTRATED. 



BOSTON : 



CROSBY AND NICHOLS. 

117, AVashington Street. 

1863. 



Entered, according to Act of Congress, in the year 1863, 

BY FEARING BURR, JR., 

In the Clerk's ollice of the District Court of the District of Massachusetts. 



boston: 

PRINTED liV JOHN WILSON AND SON, 
5, W i 



N v 



V 



< 



• 



TO 



HON. ALBERT FEARING, 

President of the Hingharn Agricultural anil Horticultural Society, 

WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF 
HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO 
ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE^ 
EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICUL- 
TURAL PURSUITS IN HIS NATIVE TOWN, 

Cfjts I'olumc is gratcfullg anB vrsprrtfulln Dctiicatcti 

BY THE AUTHOR. 



PREFACE. 



Though embracing all the directions necessary for 
the successful management of a Vegetable Garden, the 
present volume is offered to the public as a manual 
or guide to assist in the selection of varieties, rather 
than as a treatise on cultivation. Through the stand- 
ard works of American authors, as well as by means 
of the numerous agricultural and horticultural periodi- 
cals of our time, all information of importance relative 
to the various methods of propagation and culture, 
now in general practice, can be readily obtained. 

But, with regard to the characteristics which dis- 
tinguish the numerous varieties ; their difference in 
size, form, color, quality, and season of perfection ; 
their hardiness, productiveness, and comparative value 
for cultivation, — these details, a knowledge of which 
is important as well to the experienced cultivator as 
to the beginner, have heretofore been obtained only 
through sources scattered and fragmentary. 

To supply this deficiency in horticultural litera- 
ture, I have endeavored, in the following pages, 



PREFACE. 



to give full descriptions of the vegetables common to 
the gardens of this country. It is not, however, 
presumed that the list is complete, as many varieties, 
perhaps of much excellence, are comparatively local : 
never having been described, they are, of course, little 
known. Neither is the expectation indulged, that all 
the descriptions will be found perfect ; ' though much 
allowance must be made in this respect for the influ- 
ence of soil, locality, and climate, as well as for the 
difference in taste of different individuals. 

Much time, labor, and expense have been devoted 
to secure accuracy of names and synonymes ; the 
seeds of nearly all of the prominent varieties having 
been imported both from England and France, and 
planted, in connection with American vegetables of 
the same name, with reference to this object alone. 

The delay and patience required in the preparation 
of a work like the present may be in some degree 
appreciated from the fact, that in order to obtain 
some comparatively unimportant particular with re- 
gard to the foliage, flower, fruit, or seed, of some 
obscure and almost unknown plant, it has been found 
necessary to import the seed or root ; to plant, to till, 
to watch, and wait an entire season. 

Though some vegetables have been included which 
have proved of little value either for the table or for 
agricultural purposes, still it is believed such clescrip- 



PREFACE. 



tions will be found by no means unimportant ; as a 
timely knowledge of that which is inferior, or abso- 
lutely worthless, is often as advantageous as a know- 
ledge of that which is of positive superiority. 

That the volume may be acceptable to the agricul- 
turist, seedsman, and to all who may possess, culti- 
vate, or find pleasure in, a garden, is the sincere wish 
of the author. 



F. B., Jb 



HlNGHAM, March, 1863. 



ACKNOWLEDGMENTS. 



In the preparation of this work, I have received the cheerful 
co-operation of many esteemed personal friends, to whom I would 
here express my grateful acknowledgments. 

For many valuable suggestions with regard to the culture and 
general management of the Potato, as well as for much important 
information respecting nearly all of our American varieties of 
this vegetable, I am indebted to J. F. C. Hyde, Esq., of Newton, 
Mass. ; whose long experience in the production of seedlings, as 
well as in the cultivation of established kinds, will give peculiar 
value to this portion of the volume. 

The illustrations, so excellent and truthful, are from the pencil 
of Mr. Isaac Sprague, of Cambridge, Mass. ; whose tine delinea- 
tions of animal as well as vegetable life have won for him the 
reputation of being " the first of living artists." 

I am peculiarly indebted to Rev. E. Porter Dyer, of Hiug- 
ham, for much valuable advice and assistance ; and cannot too 
fully express my obligations for the unvarying kindness and cour- 
teous manner in which repeated, and perhaps often unseasonable, 
requests for aid have been received and granted. 

My acknowledgments are also due to Hon. Joseph Breck, 
author of "Book of Flowers/' and late President of the Massa- 
chusetts Horticultural Society ; to Charles M. Hovey, Esq., 
editor of " The Magazine of Horticulture," and President of the 
Massachusetts Horticultural Society ; to P. B. Hovey, Esq., nur- 
seryman and seedsman, of Cambridge, Mass. ; and to Daniel T. 
Curtis, Esq., seedsman and florist, and for many years Chairman 
of the Committee on Vegetables of the Massachusetts Horticultural 
Society. 

b 



X ACKNOWLEDGMENTS. 

For information or other very acceptable assistance, I am also 
indebted to Rev. Calvin Lincoln, of Hingham ; Rev. John L. 
Russell, of Salem, Mass. ; John A. Butler, Esq., of Chelsea, 
Mass. ; Edward S. Rand, Jun., Esq., of Boston ; Mr. Austin 
Bronson, of Enfield, N.H. ; George "W. Pratt, Esq., of Boston ; 
John M. Ives, Esq., of Salem, Mass. ; Mr. James Scott, of Hat- 
field, Mass. ; Mr. Alonzo Crafts, of Whately, Mass. ; Mr. John 
C. Hovey, of Cambridge, Mass. ; Mr. Isaac P. Rand, of Dor- 
chester, Mass. ; Mr. George Everett, of Concord, Mass. ; and 
Caleb Bates, of Kingston, Mass. 

From a work entitled " Descriptions des Plantes Potageres, 
par Vilmorin, Andrieux, et Cie., Paris;" from Charles M'In- 
tosh's excellent " Book of the Garden ; " the " Gardener's Assist- 
ant," by Robert Thompson ; " Rogers's Vegetable Cultivator ; " 
and " Lawson's Agriculturist's Manual," — I have made liberal 
extracts ; and lest, in the course of the volume, any omission of 
authority may occur where it should have been accredited, my 
indebtedness to the valuable publications above mentioned is here 
candidly confessed. 

In adapting directions for cultivation, prepared for one climate, 
or section of country, to suit that of another quite dissimilar, so 
much alteration of the original text has at times been found neces- 
sary, that I have not felt at liberty to affix the name of the original 
writer, but have simply added the usual marks denoting derivation 
of authority. 



ABBREVIATIONS AND AUTHORITIES. 



Big. — Plants of Boston and Vicinity. By Jacob Bigelow, M.D. 
Boston, 1840. 

Bon. Jard. — Le Bon Jardinier pour l'Annde 1859. Par A. Boiteau 
et M. Vilmorin. 

Corb. — The American Gardener. By William Corbett. Concord, 
Boston, and New York, 1842. 

Cot. Qard. — The Cottage Gardener. By George W. Johnson and 
Robert Hogg. Weekly. London. 

Count. Gent. — The Country Gentleman. By Luther Tucker and 
Son. Weekly. Albany, N.Y. 

Be Cand. — De Candolle's Systema Naturale. By Prof. De Can- 
DOLLE. 2 vols. 8vo. Paris, 1818, 1821. 

Bourn. — The Fruit and Fruit-trees of America. By A. J. Downing. 
Revised and corrected by Charles Downing, 1858. 

Gard. Chron. — The Gardener's Chronicle. Weekly. By Prof. Lind- 
LEY. 1844 to the present time. 

Gray. — Manual of the Botany of the Northern United States. By 
Prof. Asa Gray. New York, 1857. 

Hort. — The Horticulturist, and Journal of Art and Rural Taste. 
Monthly. By P. Barry and J. Jay Smith. Philadelphia. 

Hov. Mag. — The Magazine of Horticulture, Botany, and Rural Af- 
fairs. By C. M. Hovey. Boston. Monthly. 1834 to the present time. 

Baw. — The Agriculturist's Manual. By Peter Lawson and Son. 
Edinburgh, 1836. 

Bind. — A Guide to the Orchard and Kitchen Garden. By George 
Lindley. London, 1831. 

Bond. — Encyclopa?dia of Gardening. By J. C. Loudon. London, 
1850. 

Bond. — Encyclopaedia of Agriculture. By J. C. Loudon. London, 
1844. 



Xll ABBREVIATIONS AND AUTHORITIES. 

Low. — The Elements of Practical Agriculture. By David Low. 
London, 1843. 

M'Int. — The Book of the Garden. By Charles M'Intosh. 2 vols. 
Edinburgh and London, 1855. 

Mill. — The Gardener's and Botanist's Dictionary. By Philip Mil- 
ler. Revised by Prof. Martyn. London, 1819. 

Neill. — Neill's Journal of a Horticultural Tour, &c. 8vo. Edin- 
burgh, 1823. 

New Am. Gyclopcedia. — New American Cyclopaedia. D. Appleton 
& Co., New York. 16 vols, royal 8vo. 1857 to 1863. 

Rog. — The Vegetable Cultivator. By John Rogers. London, 1851. 

Thomp. — The Gardener's Assistant. By Robert Thompson. 

Trans. — The Transactions of the London Horticultural Society. 
Commenced 1815, and continued at intervals to the present time. 

Vil. — Description des Plantes Potageres. Par Vilmorin, Andrieux, 
et Cie. Paris, 1856. 



CONTENTS. 



Chap. I. — Esculent Roots. 

The Beet. Carrot. Chervil, Turnip - rooted. Chinese Potato, or 
Japanese Yam. Chufa, or Earth Almond. German Rampion. Je- 
rusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe's. 
Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Tur- 
nip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret. 
Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted 
Tropieolum. Turnip 1-121 



Chap. II. — Alliaceous Plants. 

The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh 
Onion 122-148 



Chap. III. — Asjiaraginous Plants. 

The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca. 

149-169 



Chap. IV. — Gucurbitaceous Plant*. 

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or 
Calabash. The Melon. Musk-melon. Persian Melons. Water- 
melon. Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin. 
Pumpkin. Snake Cucumber. Squash 170-228 



XIV CONTENTS. 



Chap. V. — Br assicaccous Plants. 

Berecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. 
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Choi. Pe- 
Tsai, or Chinese Cabbage. Savoy. Sea-kale 229-286 



Chap. VI. — Spinaceous Plants. 

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar 
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. 
■ Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or 
Perennial Spinach 287-314 



Chap. VII. — Salad Plants. 

Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar. 
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or 
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo 
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras 
Radish. Mallow, Curled - leaf. Mustard. Nasturtium. Garden 
Picridium. Purslain. Rape. Roquette, or Rocket. Samphire. 
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely. 
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket. 
Wood-sorrel. Worms 315-405 



Chap. VIII. — Oleraceous Plants. 

Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Cori- 
ander. Costmary. Cumin. Dill. Fennel. Lavender. Lovage. 
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary. 
Sage. Savory. Spearmint. Tansy. Thyme. . . . 406-449 



CONTENTS. 



Chap. IX. — Leguminous Plants. 

American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner. 
Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine. 
Pea. Pea-nut. Vetch, or Tare. "Winged Pea. . . . 450-560 



Chap. X. — Medicinal Plants. 

Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop. 
Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb. 
Rue. Saffron. Southernwood. Wormwood. . . . 561-578 



Chap. XI. — Mushrooms, or Esculent Fungi. 

Agaricus. Boletus. Clavaria. Morchella. or Morel. Tuber, or Truf- 
fle 579-591 



Chap. XII. — Miscellaneous Vegetables. 

Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil 
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sun- 
flower. Tobacco. Tomato 592-652 



Index 655 



FIELD AND GARDEN VEGETABLES. 



CHAPTER I. 

ESCULENT ROOTS. 

The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or 
Japanese Yam. Chufa, or Earth Almond. German Rampion. Je- 
rusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppes. 
Parsnip. Potato. Radish. Rampion. Swede, or Ruta-baga Tur- 
nip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret. 
Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted 
Tropoeolum. Turnip. 

THE BEET. 

Beta vulgaris. 

The Common Beet, sometimes termed the Red Beet, is a 
half-hardy biennial plant ; and is cultivated for its large, suc- 
culent, sweet, and tender roots. These attain their full size 
during the first year, but will not survive the winter in the 
open ground. The seed is produced the second year ; after 
the ripening of which, the plant perishes. 

When fully developed, the beet-plant rises about four feet 
in height, with an angular, channelled stem ; long, slender 
branches ; and large, oblong, smooth, thick, and fleshy leaves. 
The flowers are small, green, and are either sessile, or pro- 
duced on very short peduncles. The calyxes, before maturity, 
are soft and fleshy ; when ripe, hard and wood-like in tex- 
ture. These calyxes, which are formed in small, united, 
rounded groups, or clusters, are of a brownish color, and 
about one-fourth of an inch in diameter ; the size, however, 

1 



2 ESCULENT ROOTS. 

as well as depth of color, varying, to some extent, in the dif- 
ferent varieties. Each of these clusters of dried calyxes 
contains from two to four of the true seeds, which are quite 
small, smooth, kidney-shaped, and of a deep reddish-brown 
color. 

These dried clusters, or groups, are usually recognized as 
the seeds ; about fifteen hundred of which will weigh one 
ounce. They retain their vitality from seven to ten years. 

Soil and Fertilizers. — The soil best adapted to the beet is 
a deep, light, well- enriched, sandy loam. When grown on 
thin, gravelly soil, the roots are generally tough and fibrous ; 
and when cultivated in cold, wet, clayey localities, they are 
often coarse, watery, and insipid, worthless for the table, and 
comparatively of little value for agricultural purposes. 

A well-digested compost, formed of barnyard manure, loam 
and salt, makes the best fertilizer. Where this is not to be 
obtained, guano, superphosphate of lime, or bone-dust, may 
be employed advantageously as a substitute. Wood-aslies, 
raked or harrowed in just previous to sowing the seed, make 
an excellent surface-dressing, as they not only prevent the 
depredations of insects, but give strength and vigor to the 
young plants. The application of coarse, undigested, strawy- 
manure, tends to the production of forked and misshapen 
roots, and should be avoided. 

Propagation and Culture. — Beets are always raised from 
seed. For early use, sowings are sometimes made in Novem- 
ber ; but the general practice is to sow the seed in April, as 
soon as the frost is out of the ground, or as soon as the soil 
can be worked. For use in autumn, the seed should be sown 
about the middle or 20th of May ; and, for the winter sup- 
ply, from the first to the middle of June. Lay out the 
ground in beds five or six feet in width, and of a length pro- 
portionate to the supply required ; spade or fork the soil 
deeply and thoroughly over ; rake the surface smooth and 
even ; and draw the drills across the bed, fourteen inches 



THE BEET. 



apart, and about an inch and a half in depth. Sow the seeds 
thickly enough to secure a plant for every two or three 
inches, and cover to the depth of the drills. Should the 
weather be warm and wet, the young plants will appear in 
seven or eight days. When they are two inches in height, 
they should be thinned to five or six inches apart ; extracting 
the weaker, and filling vacant spaces by transplanting. The 
surplus plants will be found an excellent substitute for 
spinach, if cooked and served in like manner. The after- 
culture consists simply in keeping the plants free from weeds, 
and the earth in the spaces between the rows loose and open 
by frequent hoeings. 

Mr. Thompson states that " the drills for the smaller varie- 
ties should be about sixteen inches apart, and the plants 
should be thinned out to nine inches apart in the rows. The 
large sorts may have eighteen inches between the rows, but 
still not more than nine inches from plant to plant in the 
row. When large-sized roots are desired, the rows may be 
eighteen inches or two feet apart, and the plants twelve or 
fifteen inches distant from each other in the rows. But large 
roots are not the best for the table ; and it is better to have 
two medium-sized roots, grown at nine inches apart, than one 
of perhaps double the size from twice the space. As a 
square foot of ground should afford plenty of nourishment to 
produce a root large enough for the table, the area for each 
plant may, therefore, be limited to that extent. If the rows 
are sixteen inches apart, and the plants thinned to nine 
inches in the row, each plant will have a space equal to a 
square foot. Such, of course, would also be the case if the 
rows were twelve inches apart, and the plants the same dis- 
tance from each other in the row. But it is preferable to 
allow a greater space between the rows than between the 
plants in the row : for, by this arrangement, the leaves have 
better scope to grow to each side, and the plants so situated 
grow better than those which have an equal but rather limited 



4 ESCULENT ROOTS. 

space in all directions ; whilst the ground can also be more 
easily stirred, and kept clean." 

Taking the Crop. — Hoots, from the first sowings, will be 
ready for use early in July ; from which time, until October, 
the table may be supplied directly from the garden. They 
should be drawn as fast as they attain a size fit for use ; which 
will allow more time and space for the development of those 
remaining. 

For winter use, the roots must be taken up before the 
occurrence of heavy frosts, as severe cold not only greatly 
impairs their quality, but causes them to decay at the crown. 
Remove the leaves, being careful not to cut or bruise the 
crown ; spread the roots in the sun a few hours to dry ; pack 
them in sand or earth slightly moist ; and place in the cellar, 
out of reach of frost, for the winter. 

" The London market-gardeners winter their beets in large 
sheds, stored in moderately damp mould, and banked up with 
straw. Mr. Cuthill states that it is a mistake to pack them 
in dry sand or earth for the winter ; and that the same may 
be said of parsnips, carrots, salsify, scorzonera, and similar 
roots. 

" The object here is, that the moist soil may not draw the 
natural sap out of the roots so readily as dry sand would do ; 
and hence they retain their fresh, plump appearance, and 
their tenderness and color are better preserved. In taking 
up the roots, the greatest care must be exercised that they 
are neither cut, broken, wounded on the skin, nor any of the 
fibres removed ; and, when the small-leaved varieties are 
grown, few, if any, of the leaves should be cut off." — 
M'Inf. 

If harvested before receiving injury from cold, and properly 
packed, they will retain, in a good degree, their freshness 
and sweetness until the new crop is suitable for use. 

Seed. — To raise seed, select smooth and well-developed 
roots having the form, size, and color by which the pure va- 



THE BEET. 5 

riety is distinguished ; and, in April, transplant them eighteen 
inches or two feet apart, sinking the crowns to a level with 
the surface of the ground. As the stalks increase in height, 
tie them to stakes for support. The plants will blossom in 
June and July, and the seeds will ripen in August. 

In harvesting, cut off the plants near the ground, and 
spread them in a light and airy situation till they are suffi- 
ciently dried for tlireshing, or stripping off the seeds ; after 
which the seeds should be exposed, to evaporate any remaining 
moisture. 

An ounce of seed will sow from one hundred to one hun- 
dred and fifty feet of drill, according to the size of the variety ; 
and about four pounds will be required for one acre. 

Use. — " The roots are the parts generally used, and are 
boiled, stewed, and also eaten cold, sliced in vinegar and oil. 
They enter into mixed salads, and are much used for garnish- 
ing ; and, for all these purposes, the deeper colored they are, 
the more they are appreciated. Some, however, it ought to 
be noticed, prefer them of a bright-red color ; but all must be 
of fine quality in fibre, solid, and of uniform color. The 
roots are also eaten cut into thin slices, and baked in an oven. 
Dried, roasted, and ground, they are sometimes mixed with 
coffee, and are also much employed as a pickle. Mixed 
with dough, they make a wholesome bread ; but, for this pur- 
pose, the white or yellow rooted sorts are preferred. The roots 
of all the varieties are better baked than boiled." — M'Int. 

The young plants make an excellent substitute for spinach ; 
and the leaves of some of the kinds, boiled when nearly full 
grown, and served as greens, are tender and well- flavored. 

Some of the larger varieties are remarkably productive, and 
are extensively cultivated for agricultural purposes. From a 
single acre of land in good condition, thirty or forty tons are 
frequently harvested ; and exceptional crops are recorded of 
fifty, and even sixty tons. In France, the White Sugar-beet 
is largely employed for the manufacture of sugar, — the 



6 



ESCULENT ROOTS. 



amount produced during one year being estimated to exceed 
that annually made from the sugar-cane in the State of Loui- 
siana. 

For sheep, dairy-stock, and the fattening of cattle, experi- 
ence has proved the beet to be at once healthful, nutritious, 
and economical. 

Varieties. — The varieties are quite numerous, and vary to 
a considerable extent in size, form, color, and quality. They 
are obtained by crossing, or by the intermixture of one kind 
with another. This often occurs naturally when two or more 
varieties are allowed to run to seed in close proximity, but is 
sometimes performed artificially by transferring the pollen 
from the flower of a particular variety to the stigma of the 
flower of another. 

The kinds now in cultivation are as follows ; viz. : — 




Bark-skinned Beet. 



Bark-Skinned. Vil. 
Oak Bark-skinned. 

Root produced entirely within the earth, 
broadest near the crown, and thence tapering 
regularly to a point ; average specimens mea- 
suring four inches in their greatest diame- 
ter, and about one foot in depth. Skin dark 
brown, thick, hard, and wrinkled, or striated, 
sometimes reticulated or netted, much resem- 
bling the bark of some descriptions of trees ; 
whence the name. Flesh very deep pur- 
plish-red, circled, and rayed with paler red, 
fine-grained, sugary, and tender. Leaves 
numerous, spreading, bright green, slightly 
stained with red ; the leaf-stems and nerves 
bright purplish-red. 

An early and comparatively new French 
variety, of fine flavor, excellent for summer 
use, and, if sown as late as the second week 



THE BEET. 7 

in June, equally valuable for the table during winter. Not 
recommended for field culture. 

Sow in rows fourteen inches apart, and thin to six inches 
apart in the rows. 

Barrott's New Crimson. Thomp. 

Root similar in form to the Castelnaudary, but somewhat 
larger ; smooth and regular, and not apt to fork. Flesh 
dark crimson, fine-grained and tender. Leaf-stalks yel- 
low. 

Bassano. 

Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de 
Bassano. Vil. 

Bulb flattened ; six or seven inches in diameter by three 
or four inches in depth ; not very regular or symmetrical, but 
often somewhat ribbed, and terminating in a very small, slen- 
der tap-root. Skin of fine texture ; brown above ground ; 
below the surface, clear rose-red. Flesh white, circled or 
^oned with bright pink; not very close-grained, but very 
sugary and well-flavored. Leaves numerous, erect, of a 
lively green color, forming many separate groups, or tufts, 
covering the entire top, or crown, of the root. Leaf-stems 
hort, greenish-white, washed or stained with rose. 

An Italian variety, generally considered the earliest of gar- 
len-beets, being from seven to ten days earlier than the Early 
Blood Turnip-rooted. The flesh, although much coarser than 
that of many other sorts, is tender, sweet, and of good qua- 
lity. Roots from early sowings are, however, not suited for 
winter use ; as, when overgrown, they almost invariably become 
too tough, coarse, and fibrous for table use. To have them in 
perfection during winter, the seed should not be sown till near 
the close of June. 

In moist, favorable seasons, it succeeds well in compara- 
tively poor, thin soil. 

Cultivate and preserve as directed for the Early Turnip- 
rooted. 



o esculent roots. 

Cattell's Dwarf Blood. 

Root small, regularly tapering. Flesh, deep blood-red. 
Leaves small, bright red, spreading, or inclined to grow- 
horizontally. Quality good, — similar to that of the Red 
Castelnaudary ; which variety it much resembles in its gene- 
ral character. 

On account of its small size, it requires little space, and 
may be grown in rows twelve inches apart. 

Cow-Horn Mangel Wurzel. Vil. 

Serpent-like Beet. Cow-horn Scarcity. 

A sub-variety of the Mangel Wurzel, producing its roots 
almost entirely above ground ; only a small portion growing 
within the earth. Root long and slender, two feet and a half 
in length, and nearly three inches in diameter at its broadest 
part ; often grooved or furrowed lengthwise, and almost in- 
variably bent and distorted, — the effect either of the wind, 
or of the weight of its foliage. Flesh greenish white, cir- 
cled with red at the centre. Leaves of medium size, green, 
erect ; the leaf-stems and nerves pale red or rose color. 

It derives its different names from its various contorted 
forms ; sometimes resembling a horn, and often assuming a 
shape not unlike that of a serpent. 

The variety is much esteemed and extensively cultivated in 
some parts of Europe, although less productive than the White 
Sugar or Long Red Mangel Wurzel. 

Early Mangel Wurzel. 

Early Scarcity. Disette Hative. Vil. 

Aside from its smaller size, this variety much resembles the 
Common Red Mangel Wurzel. Root contracted towards 
the crown, which rises two or three inches above the surface 



THE BEET. 



9 



of the soil, and tapering within the earth to a regular cone. 
Skin purplish rose, deeper colored than that of the last named. 
Flesh white, circled or zoned with pale red. Leaves spread- 
ing, green ; the leaf-stems rose-colored. 

It is remarkable for the regular and symmetrical form of its 
roots, which grow rapidly, and, if pulled while young, are 
tender, very sweet, and well flavored. Planted the last of 
June, it makes a table-beet of more than average quality for 
winter use. 

When sown early, it attains a comparatively large size, and 
should have a space of twenty inches between the rows ; but, 
when sown late, fifteen inches between the rows, and six 
inches between the plants in the rows, will afford ample space 
for their development. 




Early Blood Turnip-Rooted. 
Early Turnip Beet. 

The roots of this familiar variety are 
produced almost entirely within the earth, 
and measure, when of average size, from /* 
four inches to four and a half in depth, Ijj 
and about four inches in diameter. Form ^ 
turbinate, flattened, smooth, and symme- 
trical. Neck small, tap-root very slender, 
and regularly tapering. Skin deep purplish- 
red. Flesh deep blood-red, sometimes cir- 
cled and rayed with paler red, remarkably 
sweet and tender. Leaves erect, not very 
numerous, and of a deep-red color, some- 
times inclining to green ; but the stems and nerves always of a 
deep brilliant red. 

The Early Blood Turnip Beet succeeds well from Canada 
to the Gulf of Mexico ; and in almost every section of the 
United States is more esteemed, and more generally cultivated 

2 



Eurly Blood Turnip-rooted. 



10 ESCULENT ROOTS. 

for early use, than any other variety. Among market-gar- 
deners, it is the most popular of the summer beets. It makes 
a rapid growth, comes early to the table, and, when sown 
late, keeps well, and is nearly as valuable for use in winter as 
in summer and autumn. 

In common with most of the table sorts, the turnip-rooted 
beets are much sweeter and more tender if pulled before they 
are fully grown ; and consequently, to have a continued sup- 
ply in their greatest perfection, sowings should be made from 
the beginning of April to the last of June, at intervals of two 
or three weeks. 

The roots, especially those intended for seed, should be 
harvested before severe frosts, as they are liable to decay 
when frozen at the crown, or even chilled. Sow in drills 
fourteen inches apart ; and, when two inches in height, thin 
out the plants to six inches apart in the drills. An acre of 
land in good cultivation will yield from seven to eight hun- 
dred bushels. 

German Red Mangel Wurzel. 

Disette d'Allemagne. Vil. 

An improved variety of the Long Red Mangel Wurzel, 
almost regularly cylindrical, and terminating at the lower 
extremity in an obtuse cone. It grows much out of ground, 
the neck or crown is comparatively small, it is rarely forked 
or deformed by small side roots, and is generally much 
neater and more regular than the Long Red. Size very 
large ; well-developed specimens measuring from eighteen 
to twenty inches in length, and seven or eight inches in dia- 
meter. Flesh white, with red zones or rings ; more colored 
than that of the last named. Leaves erect, green ; the stems 
and nerves washed or stained with rose-red. 

For agricultural purposes, this variety is superior to the 
Long Red, as it is larger, more productive, and more easily 
harvested. 



THE BEET. 



11 



German Yellow Mangel Wurzel. 
Green Mangel Wurzel. Jaune d'Allemagne. Vil. 

Root produced half above ground, nearly cylindrical for 
two-thirds its length, terminating rather bluntly, and often 
branched or deformed by small side-roots. Size large ; when 
well grown, measuring sixteen or eighteen inches deep, six or 
seven inches in diameter, and weighing from twelve to fifteen 
pounds. Skin above ground, greenish-brown ; below, yellow. 
Flesh white, occasionally zoned or marked with yellow. 
Leaves of medium size, rather numerous, erect, very pale, or 
yellowish green ; the stems and ribs light green. 

While young and small, the roots are tender and well- 
flavored ; but this is a field rather than a table beet. In 
point of productiveness, it differs little from the Common 
Long Red, and should be cultivated as directed for that 
variety. 



Half Long Blood. 

Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge 
Nain. Vil. 



Root produced within the earth, of medium 
size, or rather small ; usually measuring about 
three inches in thickness near the crown, and ta- 
pering regularly to a point ; the length being ten 
or twelve inches. Skin smooth, very deep pur- 
plish-red. Flesh deep blood-red, circled and 
rayed with paler red, remarkably fine grained, of 
firm texture, and very sugary. Leaves small, 
bright red, blistered on the surface, and spreading 
horizontally. Leaf-stems short. 

An excellent, half-early, garden variety, sweet, 
and well flavored, a good keeper, and by many 
considered veiy superior to the Common Long 




12 ESCULENT ROOTS. 

Blood. When full grown, it is still tender and fine-grained, 
and much less stringy and fibrous than the last named, at an 
equally advanced stage of growth. It may be classed as one 
of the best table-beets, and is well worthy cultivation. 

Improved Long Blood. 

Long Smooth Blood. 

This is an improved variety of the Common Long Blood, 
attaining a much larger size, and differing in its form, and 
manner of growth. When matured in good soil, its length is 
from eighteen inches to two feet; and its diameter, which 
is retained for more than half its length, is from four to five 
inches. It is seldom very symmetrical in its form ; for, 
though it has but few straggling side-roots, it is almost invaria- 
bly bent and distorted. Skin smooth, very deep or blackish 
purple. Flesh dark blood-red, sweet, tender, and fine grained, 
while the root is young and small, but liable to be tough and 
fibrous when full grown. Leaves small, erect, red, and not 
very numerous. Leaf-stems blood-red. 

This beet, like the Common Long Blood, is a popular win- 
ter sort, retaining its color well when boiled. It is of larger 
size than the last named, grows more above the surface of the 
ground, and has fewer fibrous and accidental small side-roots. 
While young, it compares favorably with the old variety ; but, 
when full grown, can hardly be said to be much superior. 
To have the variety in its greatest perfection for winter use, 
the seed should not be sown before the 10th of June ; as the 
roots of this, as well as those of nearly all the table-varieties, 
are much more tender and succulent when very rapidly 
grown, and of about two-thirds their full size. 

Sow in drills fifteen inches apart, and thin to eight inches 
apart in the drills ; or sow on ridges eighteen inches apart. 



THE BEET. 13 

Long Blood. 
Common Long Blood. i 

The roots of this familiar variety are long, tapering, and 
comparatively slender ; the size varying according to the depth 
and richness of the soil. Skin dark purple, sometimes pur- 
plish-black. Flesh deep blood-red, very fine grained and 
sugary, retaining its color well after being boiled. Leaves 
rather numerous, of medium size, erect, deep purplish-red ; 
the leaf-stems blood-red. 

One of the most popular of winter beets ; but, for late keep- 
ing, the seed should not be sown before the middle of June, 
as the roots, when large, are frequently tough and fibrous. 

The Improved Long Blood is a variety of this, and has, to 
a considerable extent, superseded it in the vegetable garden ; 
rather, it would seem, on account of its greater size, than from 
any real superiority as respects its quality or keeping pro- 
perties. 

Long B,ed Mangel Wurzel. 
Red Mangel Wurzel. Marbled Field Beet. Law. 

Root fusiform, contracted at the crown, which, in the gen- 
uine variety, rises six or eight inches above the surface of 
the ground. Size large, when grown in good soil ; often 
measuring eighteen inches in length, and six or seven inches 
in diameter. Skin below ground purplish-rose ; brownish- 
red where exposed to the air and light. Leaves green ; the 
stems and nerves washed or stained with rose-red. Flesh 
white, zoned and clouded with different shades of red. 

The Long Red Mangel Wurzel is hardy, keeps well, grows 
rapidly, is very productive, and in this country is more gene- 
rally cultivated for agricultural purposes than any other 
variety. According to Lawson, the marbled or mixed color 
of its flesh seems particularly liable to vary : in some speci- 



14 ESCULENT ROOTS. 

mens, it is almost of a uniform red ; while, in others, the red 
is scarcely, and often not at all, perceptible. These variations 
in color are, however, of no importance as respects the quality 
of the roots. 

The seed may be sown from the middle of April to the last 
of May. If sown in drills, they should be at least eighteen 
inches apart, and the plants should be thinned to ten inches 
in the drills. If sown on ridges, the sowing should be made 
in double rows ; the ridges being three and a half or four feet 
apart, and the rows fifteen inches apart. The yield varies 
with the quality of the soil and the state of cultivation ; thirty 
and thirty-five tons being frequently harvested from an 
acre. 

While young, the roots are tender and well-flavored, and 
arc sometimes employed for table use. 



Long White Green-Top Mangel Wurzel. 

Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche 
a Collet Verte. Vil. 

An improved variety of the White Sugar Beet. Root 
produced much above ground, and of very large size ; if well 
grown, measuring nearly six inches in diameter, and eighteen 
inches in depth, — the diameter often retained for nearly two- 
thirds the length. Skin green, where exposed to light and 
air ; below ground, white. Flesh white. Leaves green, 
rather large, and not so numerous as those of the White 
Sugar. 

Very productive, and superior to the last named for agri- 
cultural purposes ; the quality being equally good, and the 
yield much greater. 



THE BEET. 



15 



Long Yellow Mangel Wurzel. 
Jaune Grosse. Vil. 

Root somewhat fusiform, contracted to- 
wards the crown, which rises six or eight 
inches above the surface of the ground. 
Size remarkably large ; w r hen grown in 
deep rich soil, often measuring twenty 
inches in length, and five or six inches in 
thickness. Skin yellow, bordering on 
orange-color. Flesh pale yellow, zoned 
or circled with white, not close-grained, 
but sugary. Leaves comparatively large, 
pale green ; the stems and nerves yellow ; 
the nerves paler. 

The variety is one of the most produc- 
tive of the field-beets ; but the roots are 
neither smooth nor symmetrical, a major- 
ity being forked or much branched. 

In the vicinity of Paris, it is extensively 
cultivated, and is much esteemed by dairy 
farmers on account of the rich color which 
it imparts to milk when fed to dairy-stock. 
Compared with the German Yellow, the roots of this variety 
are longer, not so thick, more tapering ; and the flesh is of a 
much deeper color. It has also larger foliage. 




Long Yellow Mangel Wurzel. 



Fine-Apple Short-Top. 



Hov. Mag. 



Root of medium size, fusiform. Skin deep purplish-red. 
Flesh very deep blood-red, fine-grained, as sweet as the Bas- 
sano, tender, and of excellent quality for table use. Leaves 
very short and few in number, reddish-green ; leaf- stems and 
nerves blood-red. 

In its foliage, as well as in the color of the root, it strongly 



16 ESCULENT ROOTS. 

resembles some of the Long Blood varieties ; but it is not so 
large, is much finer in texture, and superior in flavor. It is 
strictly a garden or table beet, and, whether for fall or winter 
use, is well deserving of cultivation. 

Red Castelnaudary. Trans. 

This beet derives its name from a town in the province of 
Languedoc in France, where the soil is particularly adapted 
to the growth of these vegetables, and where this variety, 
which is so much esteemed in France for its nut-like flavor, 
was originally produced. 

The roots grow within the earth. The leaves are thickly 
clustered around the crown, spreading on the ground. The 
longest of the leaf-stems do not exceed three inches : these 
and the veins of the leaves are quite purple, whilst the leaves 
themselves are green, with only a slight stain of purple. 
The root is little more than two inches in diameter at the 
top, tapering gradually to the length of nine inches. The 
flesh, which is of a deep purple, and exhibits dark rings, pre- 
serves its fine color when boiled, is very tender and sweet, 
and presents a delicate appearance when cut in slices. 

Being small in its whole habit, it occupies but little space 
in the ground, and may be sown closer than other varieties 
usually are. 

Not generally known or much cultivated in this country. 

Red Globe Mangel Wurzel. 

Betterave Globe Rouge. Vil. 

Root nearly spherical, but tapering to pear-shaped at the 
base ; nearly one-third produced above ground. Size large ; 
well-grown specimens measuring seven or eight inches in 
diameter, and nine or ten inches in depth. Skin smooth, and 
of a rich purplish rose-color below ground ; brown above the 



THE BEET. 



17 



surface, where exposed to the sun. Flesh white, rarely cir- 
cled, with rose-red. Leaves pale green, or yellowish green ; 
the stems and ribs or nerves sometimes veined with red. 

This variety is productive, keeps well, and, like the Yellow 
Globe, is well adapted to hard and shallow soils. It is 
usually cultivated for agricultural purposes, although the 
yield is comparatively less than that of the last named. 

In moist soils, the Yellow Globe succeeds best ; and, as its 
quality is considered superior, it is now more generally culti- 
vated than the Red. 



White Globe Mangel Wurzel. 

A sub- variety, of the Yellow and Red Globe, which, in 
form and manner of growth, it much resembles. Skin above 
ground, green; below, white. Leaves green. Flesh white 
and sugary ; but, like the foregoing sorts, not fine grained, or 
suited for table use. 

Productive, easily harvested, excellent and profitable for 
farm purposes, and remarkably well adapted for cultivation 
in hard, shallow soil. 



White Sugar. 

White Silesian. Betterave Blanche. Vil. 

Root fusiform, sixteen inches in 
length, six or seven inches in its great- 
est diameter, contracted towards the 
crown, thickest just below the surface 
of the soil, but nearly retaining its size 
for half the depth, and thence taper- 
ing regularly to a point. Skin white, 
washed with green or rose-red at the 
crown. Flesh white, crisp, and very 
sugary. Leaves green ; the leaf-stems 
3 




White Sugar Beet. 



18 ESCULENT ROOTS. 

clear green, or green stained with light red, according to the 
variety. 

The White Sugar Beet is quite extensively grown in this 
country, and is employed almost exclusively as feed for 
stock ; although the young roots are sweet, tender, and well 
flavored, and in all respects superior for the table to many 
garden varieties. In France, it is largely cultivated for the 
manufacture of sugar and for distillation. 

Of the two sub-varieties, some cultivators prefer the Green- 
top ; others, the Rose-colored or Keel-top. The latter is the 
larger, more productive, and the better keeper ; but the for- 
mer is the more sugary. It is, however, very difficult to 
preserve the varieties in a pure state ; much of the seed 
usually sown containing, in some degree, a mixture of 
both. 

It is cultivated in all respects as the Long Reel Mangel 
Wurzel, and the yield per acre varies from twenty to thirty 
tons. 

White Turnip-Rooted. 

A variety of the Early Turnip-rooted Blood, with green 
leaves and white flesh ; the size and form of the root, and 
season of maturity, being nearly the same. Quality tender, 
sweet, and well flavored ; but, on account of its color, not so 
marketable as the last named. 



Wyatt's Dark Crimson. 

Whyte's Dark Crimson. Rouge de Whyte. Vil. 

Root sixteen inches long, five inches in diameter, fusiform, 
and somewhat angular in consequence of broad and shallow 
longitudinal furrows or depressions. Crown conical, brown- 
ish. Skin smooth, slate-black. Flesh very deep purplish- 
red, circled and rayed with yet deeper shades of red, very 
fine-grained, and remarkably sugary. Leaves deep red, 



THE BEET. 



11) 



shaded with brownish-red : those of the centre, erect ; those 
of the outside, spreading or horizontal. 

The variety is not early, but of fine quality ; keeps remark- 
ably well, and is particularly recommended for cultivation for 
winter and spring use. Much esteemed in England. 



Yellow Castelnatjdary. Trans. Vil. 

Root produced within the earth, broadest at the crown, 
where its diameter is nearly three inches, and tapering gra- 
dually to a point ; the length being about eight inches. Skin 
orange-yellow. Flesh clear yellow, with paler zones or rings^ 
Leaves spreading, those on the outside being on stems about 
four inches in length ; the inner ones are shorter, numerous, 
of a dark-green color, and rather waved on the edges : the 
leaf-stems are green, rather than yellow. 

An excellent table-beet, being tender, yet firm, and very 
sweet when boiled, although its color is not so agreeable to 
the eye. 

Yellow Globe Mangel Wurzel. 
Betterave Jaune Globe. Vil. 
This is a globular-formed beet, 
measuring about ten inches in dia- 
meter, and weighing ten or twelve 
pounds ; about one-half of the root 
growing above ground. Skin yel- 
low, where it is covered by the soil ; 
and yellowish-brown above the sur- 
face, where exposed to light and air. 
Flesh white, zoned or marked with 
yellow, close-grained and sugary. 
Leaves not large or numerous, rather 
erect, green; the stems and ribs 
paler, and sometimes yellowish. 




■ Olnh,. Manp'l Wurzel. 



20 ESCULENT HOOTS. 

The Yellow Globe is one of the most productive of all the 
varieties ; and, though not adapted to table use, is particularly 
excellent for stock of all descriptions, as the roots are not 
only remarkably sugary, but contain a considerable portion of 
albumen. It retains its soundness and freshness till the 
season has far advanced, does not sprout so early in spring as 
many others, and is especially adapted for cultivation in 
hard, shallow soil. 

The yield varies from thirty to forty tons per acre, accord- 
ing to soil, season, and culture ; although crops are recorded 
of fifty tons and upwards. 
# Sow from the last of April to the last of May ; but early 
sowings succeed best. If sown in drills, they should be made 
twenty inches apart, and the plants should be thinned to ten 
inches apart in the drills ; if sown on ridges, sow in double 
rows, making the ridges three feet and a half, and the rows 
sixteen inches apart. On account of its globular form, the 
crop can be harvested with great facility by the use of a com- 
mon plough. 

Yellow Turnip-Rooted. 

A sub-variety of the Blood Turnip-rooted, differing prin- 
cipally in color, but to some extent also in its form, which is 
less compressed. Leaves large, yellowish-green; the leaf- 
stems and nerves yellow. Flesh yellow, comparatively close- 
grained, sweet and tender. 

Not much cultivated on account of its color ; the red 
varieties being preferred for table use. 



THE CARROT. 

Daucus carota. 

The Carrot, in its cultivated state, is a half-hardy biennial. 
It is indigenous to some parts of Great Britain, generally 



THE CARROT. 21 

growing in chalky or sandy soil, and to some extent has be- 
come naturalized in this country ; being found in gravelly 
pastures and mowing fields, and occasionally by road- sides, 
in loose places, where the surface has been disturbed or 
removed. In its native state, the root is small, slender, and 
fibrous, or woody, of no value, and even of questionable pro- 
perties as an article of food. 

Soil, Sowing, and Culture. — The Carrot flourishes best in 
a good, light, well-enriched loam. Where there is a choice 
of situations, heavy and wet soils should be avoided ; and, 
where extremes are alternatives, preference should be given 
to the light and dry. If possible, the ground should be 
stirred to the depth of twelve or fifteen inches, incorporating 
a liberal application of well-digested compost, and well pul- 
verizing the soil in the operation. The surface should next 
be levelled, cleared as much as possible of stones and hard 
lumps of earth, and made mellow and friable ; in which state, 
if the ground contains sufficient moisture to color the surface 
when it is stirred, it will be ready for the seed. This may 
be sown from the first of April to the 20th of May; but early 
sowings succeed best. The drills should be made an inch in 
depth ; and for the smaller, garden varieties, about ten inches 
apart. The larger sorts are grown in d/ills about fourteen 
inches apart ; the plants in the rows being thinned to five or 
six inches asunder. 

Harvesting. — The roots attain their full size by the autumn 
of the first year ; and, as they are not perfectly hardy, should 
be dug and housed before the ground is frozen. When large 
quantities are raised for stock, they are generally placed in 
bulk in the cellar, without packing ; but the finer sorts, when 
intended for the table, are usually packed in earth or sand, in 
order to retain their freshness and flavor. With ordinary 
precaution, they will remain sound and fresh until May or 
June. 

Seed. — To raise seed, select good-sized, smooth, and sym- 



22 ESCULENT ROOTS. 

metrical roots ; and as early in spring as the frost is out of 
the ground, and the weather settled, transplant to rows three 
feet apart, and fifteen inches apart in the rows, sinking the 
crowns just below a level with the surface of the ground. 
The seed- stalks are from four to six feet in height, with 
numerous branches. The flowers appear in June and July ; 
are white ; and are produced at the extremities of the branches, 
in umbels, or flat, circular groups or clusters, from two to five 
inches in diameter. The seed ripens in August; but, as all 
the heads do not ripen at once, they should be cut off as they 
successively mature. The stiff, pointed hairs or bristles with 
which the seeds are thickly covered, and which cause them to 
adhere together, should be removed either by threshing or by 
rubbing between the hands ; clearing them more or less per- 
fectly, according to the manner of sowing. If sown by a 
machine, the seeds should not only be free from broken frag- 
ments of the stems of the plant, but the surface should be 
made as smooth as possible. For hand-sowing, the condition 
of the seed is less essential ; though, when clean, it can be dis- 
tributed in the drill more evenly and with greater facility. 

The seeds of the several varieties differ little in size, form, 
or color, and are not generally distinguishable from each 
other. They will* keep well two years ; and if preserved 
from dampness, and placed in a cool situation, a large per- 
centage will vegetate when three years old. 

In the vegetable garden, an ounce of seed is allowed for 
one hundred and fifty feet of drill ; and, for field culture, 
about two pounds for an acre. 

An ounce contains twenty-four thousand seeds. 

Use. — Though not relished by all palates, carrots arc ex- 
tensively employed for culinary purposes, and are generally 
considered healthful and nutritious. They form an important 
ingredient in soups, stews, and French dishes of various 
descriptions ; and by many arc much esteemed, when simply 
boiled, and served with meats or fish. 



THE CARROT. 23 

" Carrots may be given to every species of stock, and form 
in all cases a palatable and nourishing food. They are usually 
given in their raw state, though they may be steamed or 
boiled in the same manner as other roots. 

" Horses and dairy-cows are the live-stock to which they 
are most frequently given. They are found in an eminent 
degree to give color and flavor to butter ; and, when this is 
the end desired, no species of green-feeding is better suited 
to the dahy. To horses they may be given with cut straw 
and hay ; and, thus given, form a food which will sustain 
them on hard work. They afford excellent feeding for 
swine, and quickly fatten them. When boiled, they will be 
eaten by poultry ; and, mixed with any farinaceous substance, 
form an excellent food for them. They are also used for dis- 
tillation, affording a good spirit." 

The varieties are as follow : — 

Altuixcham. Law. 
Altringham. Long Red Altringham. Vil. 

The Altrincham Carrot measures about fourteen inches in 
length, by two inches in diameter. It retains its thickness 
for nearly two-thirds its length : but the surface is seldom 
regular or smooth ; the genuine variety being generally cha- 
racterized by numerous crosswise elevations, and corresponding 
depressions. Neck small and conical, rising one or two 
inches above the surface of the soil. Skin nearly bright-red ; 
the root having a semi-transparent appearance. Flesh bright 
and lively, crisp and breaking in its texture ; and the heart, 
in proportion to the size of the root, is smaller than that of 
the Long Orange. Leaves long, but not large or very nu- 
merous. 

According to Lawson, it is easily distinguished from the 
Long Orange by the roots growing more above ground, by its 
more convex or rounded shoulders, and by its tapering more 



24 ESCULENT ROOTS. 

irregularly, and terminating more abruptly. It is, however, 
exceedingly difficult to procure the variety in its purity, as it 
is remarkably liable to sport, although the roots grown for 
seed be selected with the greatest care. 

It is a good field-carrot, but less productive than the Long 
Orange and some others ; mild and well flavored for the 
table, and one of the best sorts for cultivation for mar- 
ket. 

Thompson states that " it derives its name from a place 
called Altrincham, in Cheshire, Eng., where it is supposed to 
have originated. In seedsmen's lists it is frequently, but 
erroneously, called the Altringham." 

Early Frame. 
Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet. 

Root grooved or furrowed at the crown, round- 
ish, or somewhat globular ; rather more than two 
inches in diameter, nearly the same in depth, and 
tapering suddenly to a very slender tap-root. Skin 
red, or reddish-orange ; brown or greenish where 
Early Frame, ft CO mes to the surface of the ground. Foliage 
small and finely cut or divided, not so large or luxuriant as 
that of the Early Horn. 

The Early Frame is the earliest of all varieties, and is es- 
pecially adapted for cultivation under glass, both on account 
of its earliness, and the shortness and small size of its roots. 
It is also one of the best sorts for the table, being very deli- 
cate, fine-grained, mild, and remarkably well flavored. 

Where space is limited, it may be grown in rows six inches 
apart, thinned to three inches apart in the rows ; or sown 
broadcast, and the young plants thinned to three inches apart 
in each direction. 




THE CARROT. 25 

* 

Early Half-Long Scarlet. 
Half-long Red. Vil. 

Root slender and tapering, measuring seven or eight inches 
in length, and two inches in its greatest diameter. Crown 
hollow. Skin red below the surface of the ground, green or 
brown above. Flesh reddish-orange, fine-grained, mild, and 
well flavored. Foliage similar to that of the Early Frame, 
but not abundant. 

The variety is remarkably productive ; in good soil and 
favorable seasons, often yielding an amount per acre approach- 
ing that of the Long Orange. Season intermediate between 
the early garden and late field sorts. 

Early Horn. 
Early Scarlet Horn. Early Short Dutch. Dutch Horn. 

Root six inches in length, two inches and a half 
in diameter, nearly cylindrical, and tapering ab- 
ruptly to a very slender tap-root. Skin orange- 
red, but green or brown where it comes to the 
surface of the ground. Flesh deep orange-yellow, 
fine-grained, and of superior flavor and delicacy. 
The crown of the root is hollow, and the foliage 
short and small. 

The variety is very early, and as a table-carrot 
much esteemed, both on account of the small- rot. 

ness of its heart and the tenderness of its fibre. As the 
roots are very short, it is well adapted for shallow soils ; and 
on poor, thin land will often yield a greater product per acre 
than the Long Orange or the White Belgian, when sown 
under like circumstances. 

• Sow in rows one foot apart, and thin to four inches in the 
rows. 

4 




26 ESCULENT ROOTS. 

f 

Flander's Large Pale Scarlet. Vil. 
Flander's Pale Red. 

Root produced within the earth, fourteen or fifteen inches 
long, three or four inches in diameter at the broadest part, 
fusiform, not very symmetrical, but often quite crooked and 
angular. The crown is flat, very large, and nearly covered 
by the insertion of the leaves. Flesh reddish-yellow, and 
rather coarse-grained. Foliage large and vigorous. 

The roots are formed early and with great certainty. It is 
also very productive, of large size, keeps remarkably well ; 
and, though of coarse texture, one of the best sorts for culti- 
vation for farm-purposes. 

It originated in Flanders, and is comparatively an old 
variety, but is little disseminated, and not grown to any ex- 
tent, in this country. 

Long Orange. 

Root long, thickest at or near the crown, and tapering 
regularly to a point. Size very variable, being much affected 
by soil, season, and cultivation : well-grown specimens mea- 
sure fifteen inches in length, and three inches in diameter at 
the crown. Skin smooth, of a reddish-orange color. Flesh 
comparatively close-grained, succulent, and tender, of a light- 
reddish vermilion or orange color, the heart lighter, and 
large in proportion to the size of the root. Foliage not 
abundant, but healthy and vigorous, and collected into a com- 
paratively small neck. The roots are usually produced 
entirely within the earth. 

If pulled while very young and small, they are mild, fine- 
grained, and good for table use ; but, when full grown, the 
texture is coarser, and the flavor stronger and less agreea- 
ble. 

The Long Orange is more cultivated in this country for 
agricultural purposes than all other varieties. With respect 



THE CARROT. 



27 



to its value for stock, its great productiveness, and its keep- 
ing properties, it is considered the best of all the sorts for 
field culture. A well-enriched soil will yield from six hun- 
dred to eight hundred bushels per acre. The seed is usually- 
sown in drills, about fourteen inches apart, but sometimes on 
ridges, eighteen or twenty inches apart, formed by turning 
two furrows together ; the ridges yielding the largest roots, 
and the drills the greatest quantity. 

Two pounds of seed are usually allowed to an acre ; but, if 
sown by a well-regulated machine, about one-half this quan- 
tity will be sufficient. 

Long Red Belgian. 

Yellow Belgian. Yellow Green-top Belgian. 

Root very long, fusiform, contracted a little 
towards the crown, but nearly of uniform thickness 
from the top down half the length. Size large ; 
when grown in deep soil, often measuring twenty 
inches in length, and nearly three inches in diame- 
ter. The crown rises four or five inches above the 
surface of the ground, and is of a green color ; be- 
low the surface, the skin is reddish-yellow. Flesh 
orange-red. 

This variety, like the White, originated in Bel- 
gium. In Europe it is much esteemed by agricul- 
turists, and is preferred to the White Belgian, as it 
is not only nearly as productive, but has none of its 
defects. 

Long Yellow. 

Long Lemon. 
Root fusiform, three inches in diameter at the 
crown, and from twelve to fourteen inches in depth. 
Skin pale yellow, or lemon-color, under ground ; but 
greenish on the top, or crown, which rises a little | 

Lone Red Bel- 
gian Carrot. 



28 



ESCULENT ROOTS. 



above the surface of the soil. Flesh yellow, the heart paler, 
and, like that of the Long Orange, of large size. While 
young, the roots are delicate, mild, and well flavored ; but, 
when full grown, valuable only for stock. 

The Long Lemon is easily harvested, and is very produc- 
tive, yielding nearly the same quantity to the acre as the Long 
Orange ; which variety it much resembles in its general 
character, and with which it is frequently, to a greater or less 
extent, intermixed. 

Long Surrey. 
Long Red. James's Scarlet. 
This variety much resembles the Long Orange : the roots, 
however, are more slender, the heart is smaller, and the color 
deeper. 

" It is popular in some parts of England, and is exten- 
sively grown over the Continent." 

Long White. 
Common White. 

Root produced entirely below ground, regularly 
fusiform, fifteen inches long, by about three inches 
in its largest diameter. Skin white, stained with 
russet-brown. Flesh white, and generally con- 
sidered sweeter than that of the colored varieties. 

The Common White has been but little culti- 
vated since the introduction of the White Belgian ; 
a variety much more productive, though perhaps 
not superior either in flavor, or fineness of texture. 



New Interme- 
diate. 



New Intermediate. 

An English variety, comparatively of recent in- 
troduction. Root broadest at the crown, and 



THE CARROT. 29 

thence tapering very regularly to a point. Size full medium ; 
well-grown specimens measuring nearly three inches in diame- 
ter at the broadest part, and about one foot in length. Skin 
bright orange-red. Flesh orange-yellow, fine-grained, sweet, 
well flavored, and, while young, excellent for table use. 

Very hardy, and also very productive ; yielding, according 
to the best English authority, a greater weight per acre than 
any other yellow-fleshed variety. 

Purple or Blood Red. 
Violette. Vil. 

Root fusiform, and very slender, fourteen inches in length, 
by two inches and a half in diameter at the top or broadest 
part. Skin deep purple, varying to some extent in depth of 
shade, but generally very dark. Flesh purple at the outer 
part of the root, and yellow at the centre or heart ; fine 
grained, sugary, and comparatively well flavored. 

Not much cultivated for the table, on account of the brown 
color it imparts to soups or other dishes of which it may be 
an ingredient. It is also inclined to run to seed the year it 
is sown. It has, however, the reputation of flourishing better 
in wet, heavy soil, than any other variety. 

Short White. 
Blanche des Vosges. Vil. 

Root obtusely conical, seven or eight inches long, by about 
four inches in diameter at the crown, which is large, flat, 
greenish, and level with the surface of the ground. Skin 
white, tinted with amber, smooth and fine. Flesh yellowish- 
white, remarkably solid, and fine in texture ; sweet and well 
flavored. Foliage rather finely divided, and as vigorous as 
the Long Orange. 

The Short White yields well, retains its qualitcs during 
winter, and is well adapted for cultivation in soils that are 
hard and shallow. 



30 esculent roots. 

Studley. 
Long Red Brunswick. 

Root fusiform, very long, and regular; the crown level 
with the surface of the soil. In good cultivation, the roots 
attain a length of sixteen inches, and a diameter of nearly 
two inches. Color bright reddish-orange, like the Altrin- 
cham. 

An excellent table-carrot, but flourishes well only in deep, 
mellow soil. 

White Belgian. 
Green-top White. 

Root very long, fusiform, eighteen to twenty inches in 
length, and four or five inches in diameter. In the genuine 
variety, the crown rises five or six inches from the surface of 
the ground ; and, with the exception of a slight contraction 
towards the top, the full diameter is retained for nearly one- 
half of the entire length. Skin green above, white below 
ground. Flesh white, tending to citron-yellow at the centre 
or heart of the root ; somewhat coarse in texture. Foliage 
rather large and vigorous. 

The White Belgian Carrot is remarkable for its productive- 
ness, surpassing' in this respect all other varieties, and exceed- 
ing that of the Long Orange by nearly one-fourth. It can 
be harvested with great facility, and gives a good return even 
on poor soils. 

The variety is not considered of any value as a table escu- 
lent, and is grown almost exclusively for feeding stock ; for 
which purpose, it is, however, esteemed less valuable than 
the yellow-fleshed sorts, because less nutritious, and more 
liable to decay during winter. 

Since its introduction, it has somewhat deteriorated; and, 
as now grown, differs to some extent from the description 
given above. The roots are smaller, seldom rise more than 



TURNIP-ROOTED CHERVIL. 



31 



two or three inches above the soil, and taper directly from 
the crown to the point. A judicious selection of roots for 
seed, continued for a few seasons, would undoubtedly restore 
the variety to its primitive form and dimensions. 

The same amount of seed will be required as of the Long 
Orange : and the general method of culture should be the 
same ; with the exception, that, in thinning out the plants, 
the White Belgian should have more space. 



White Belgian Horn. 

Transparent White. Vil. 

Root seven or eight inches in length, and two inches in its 
greatest diameter, tapering regularly from the crown to the 
point. Skin fine, clear white. Flesh very white, and almost 
transparent, mild, tender, and delicate. 

A French variety, remarkable for the peculiar, pure white 
color of its skin and flesh. 



TURNIP-ROOTED CHERVIL. 

Parsnip Chervil. 

Chaerophyllum bulbosum. 

A hardy, biennial plant, from the south of 
Europe. The root is fusiform, four or five inches 
long, and nearly an inch and a half in diameter ; 
skin, grayish - black ; flesh, white. The leaves 
are compound, the leaflets very deeply cut, and 
the divisions of the upper leaves very narrow and 
slender. The flowers are white, and terminate the 
top of the plant in umbels, or large, circular, flat, 
spreading bunches. The seeds are long, pointed, 
furrowed, concave on one side, of a brownish 
retain their power of germination but one year, 
contains sixty-five hundred seeds, 




Turnip-rooted 
Chervil. 

color, and 
An ounce 



32 ESCULENT ROOTS. 

Soil and Cultivation. — The seeds may be sown in drills, 
in October or April, in the manner of sowing the seeds of the 
common carrot : preference to be given to rich, mellow soil. 
The roots will attain their full size by the following August 
or September, when they should be harvested. With a little 
care to prevent sprouting, they may be preserved until 
April. 

Seed. — The roots intended for seed should be set in the 
open ground in autumn or in spring. The seeds will ripen 
in August, and should be sown within a month or two of the 
time of ripening ; or, if kept till spring, should be packed in 
earth or sand : for, when these precautions are neglected, they 
will often remain dormant in the ground throughout the 
year. 

Use. — The Tuberous-rooted Chervil promises to be a va- 
luable esculent root. M. Vilmorin considered it worthy to be 
classed with the potato, though not equally productive. On 
his authority, upwards of six tons have been produced* on an 
acre ; an amount which he states may be greatly increased by 
a judicious selection of the best roots for seed. 

The roots, which are eaten boiled, are of a gray color, and 
nearly of the size and form of an Early Horn Carrot. The 
flesh is white, farinaceous, and of a flavor intermediate between 
that of a chestnut and a potato. 



CHINESE POTATO, OR JAPANESE YAM. 

Dioscorea batatas. 

Stem twelve feet or more in length, of a creeping or climb- 
ing habit ; leaves heart-shaped, though sometimes halberd- 
formed ; flowers small, in clusters, white. " The root is of a 
pale russet color, oblong, regularly rounded, club-shaped, ex- 
ceedingly tender, easily broken, and differs from nearly all 
vertical roots in beinar lamest at the lower end." 



CHINESE POTATO, OR JAPANESE YAM. 



33 



Propagation and Cultivation. — The 
Chinese Potato requires a very deep, 
light, rather sandy, and tolerably rich 
soil ; and this should be thoroughly 
stirred to the depth of at least two feet. 
No fresh manure should be used, but 
fine, well-decomposed compost applied, 
and deeply as well as very thoroughly 
incorporated with the soil ; avoiding 
however, if possible, its direct contact 
with the growing roots. It is pro- 
pagated either by small roots ; by the 
top or neck of the large roots, cut off 
to the length of five or six inches ; or 
by the small bulbs, or tubers, which the 
plants produce in considerable numbers 
on the stem, in the axils of the leaves. 
These should be planted the last of 
April, or as soon as the ground is in 
good working condition. Lay out the 
land in raised ridges two feet and a 
half or three feet asunder ; and on the 
summit set the bulbs, or tubers, with 
the ■ point or shoot upwards, eight or 
ten inches apart ; and cover about an 
inch deep. Cultivate in the usual man- 
ner during the summer; and late in 
autumn, after the tops are dead, and 
just before the closing-up of the ground, 
take up the roots, dry them a short 
time in the sun, and store them in the 
cellar for use. The roots are perfectly 
hardy, and will sustain no injury from 
the coldest winter, if left unprotected 
in the open ground. During the se- 



Chinese Potato, or Japanese Ys 



34 ESCULENT ROOTS. 

cond season, the growth of the old root is not continued, but 
gradually decays as the new roots are formed. A well-grown 
root will measure about two feet in length, and two inches 
and a half at its broadest diameter. 

Use. — The flesh is remarkably white, and very mucilagi- 
nous in its crude state. The roots are eaten either boiled or 
roasted, and require rather more than half the time for cook- 
ing that is usually given to the boiling or roasting of the 
common potato. When cooked, they possess a rice-like taste 
and consistency, are quite farinaceous, and unquestionably nu- 
tritive and valuable for food. 



CHUFA, OR EARTH ALMOND. 

Edible Cyperus. Nut Rush. 

Cyperus esculentus. 

A perennial plant, from the south of Europe. The roots 
are long and fibrous, and produce at their extremities nume- 
rous small, rounded or oblong, jointed, pale-brown tubers, of 
the size of a filbert. The flesh of these roots, or tubers, is 
of a yellowish color, tender, and of a pleasant, sweet, and 
nut-like flavor. The leaves are rush-like, about eighteen 
inches high, a little rough, and sharply pointed. The flower- 
stalks are nearly of the same height as the leaves, three- 
cornered, hard, and leafless, with the exception of five or six 
leaflike bracts at the top, from the midst of which are produced 
the spikelets of flowers, which are of a pale-yellow color. 

Propagation and Culture. — It is propagated by planting 
the tubers in April or May, two inches deep, in drills two feet 
apart, and six inches apart in the drills. They will be ready 
for harvesting in October. In warm climates, the plant, when 
once introduced into the garden, spreads with great rapidity, 
and is exterminated Avith much difficulty. In the Northern 
and Middle States, the tubers remaining in the open ground 
are almost invariably destroyed by the winter. 



GERMAN RAMPION. 35 

Use. — It is cultivated for its small, almond-like tubers, 
which, when dried, have somewhat the taste of the almond, 
and keep a long period. They are eaten either raw or 
roasted. 

" The plant grows spontaneously in the light, humid soils 
of Spain ; and is cultivated in Germany and the south of 
France. The tubers are chiefly employed for making an or- 
geat, — a species of drink much used in Spain, Cuba, and 
other hot climates where it is known. When mashed to a 
flour, — which is white, sweet, and very agreeable to the 
taste, — it imparts to water the color and richness of milk." — 
Hort. 



GERMAN RAMPION. 

Tree Primrose. Evening Primrose. 

CEnothera biennis. 

The German Rampion, or Evening Primrose, common in 
this country to gravelly pastures and roadsides, is a hardy 
biennial plant, and, when in full perfection, measures three 
or four feet in height, with long, flat, pointed leaves, and 
large, yellow, fragrant flowers. The seed-pods are oblong, 
four-sided ; the seeds are small, angular, of a brown color, 
and retain their germinative properties three years. 

Sowing and Cultivation. — The seeds should be sown annu- 
ally, in April, in a rich and shady situation ; for if grown in 
a dry, sunny exposure, and sown very early in the season, the 
plants are inclined to run to flower during the summer : which 
renders the roots worthless ; for they then become hard and 
fibrous. Sow in drills an inch deep, and fourteen inches 
apart ; thin to six or eight inches in the rows ; cultivate in 
the usual form ; and, in September, the roots will be ready 
for use. For winter use, take up the roots before freezing 
weather, and pack in sand. For spring use, they may be 
taken directly from the ground. 



36 ESCULENT KOOTS. 

To raise Seed. — Two or three plants, left in the ground 
through the winter, will yield an abundant supply of seeds 
the following summer. 

Use. — The root is the only part used. This, when full 
grown, is generally from ten to twelve inches long, fusiform, 
occasionally with a few strong fibres, whitish on the outside, 
and white within. The thick, outer covering separates readi- 
ly, and should be removed when the root is eaten in its crude 
state. It possesses a nutty flavor ; but is inferior to the true 
E-ampion, having a slight pungency. If required as a raw 
salad, it should be eaten while young. When the roots have 
attained their full size, they are usually dressed in the manner 
of Skirret and Scorzonera. 



JERUSALEM ARTICHOKE. 

Helianthus tuberosus. 

The Jerusalem Artichoke is a hardy perennial. In its man- 
ner of growth and flowering, it much resembles the common 
sunflower ; of which, as its scientific term suggests, it is really 
a species. Stem six to eight feet high, very rough, and much 
branched; leaves alternate, large, rough, heart-shaped at the 
base, pointed at the ends, and indented on the borders ; flowers 
large, yellow, — produced on the top of the plant, at the 
extremities of the branches. 

Soil, Propagation, and Culture. — " It thrives best in a 
light, mellow soil, made rich by the application of old, decom- 
posed manure ; but the roots will flourish well if planted in 
any corner of the garden less suited for other descriptions of 
vegetables. To obtain fine roots, however, the soil should be 
trenched fifteen or eighteen inches in depth. 

" It is propagated by planting the small tubers, or offsets : 
the large tubers may also be cut or divided into several pieces, 
each having one eye, as practised with the potato. In April, 



JERUSALEM ARTICHOKE. 37 

or early in May, lay out the rows three feet apart, drop the 
tubers one foot apart in the rows, and cover three inches deep. 
As the plants come up, hoe the ground between the rows 
from time to time ; and draw a little earth around their stems, 
to support them, and to afford the roots a thicker covering." 

Taking the Crop. — The new tubers will be suitable for 
use in the autumn. In digging, great care should be taken to 
remove the small as well as the full-grown ; for those not 
taken from the ground will remain fresh and sound during 
the winter, and send up in the spring new plants, which, in 
turn, will increase so rapidly, as to encumber the ground, and 
become troublesome. In localities where the crop has once 
been cultivated, though no plants be allowed to grow for the 
production of fresh tubers, yet the young shoots will continue 
to make their appearance from time to time for many years. 

Use. — " The roots, or tubers, are the parts of the plant 
eaten. These are boiled in water till they become tender ; 
when, after being peeled, and stewed with butter and a little 
wine, they will be as pleasant as the real Artichoke, which 
they nearly resemble both in taste and flavor." 

M'lntosh says that the tubers may be used in every way as 
the potato ; and are suited to persons in delicate health, when 
debarred from the use of most other vegetables. 

Varieties. — For a long period, there was but a single vari- 
ety cultivated, or even known. Recent experiments in the 
use of seeds as a means of propagation have developed new 
kinds, varying greatly in their size, form, and color, possess- 
ing little of the watery and insipid character of the heretofore 
grown Jerusalem Artichoke, and nearly or quite equalling the 
potato in flavor and excellence. 

Common White. 

Tubers large, and often irregular in form ; skin and flesh 
white ; quality watery, and somewhat insipid. It is unfit for 
boiling, but is sometimes served baked or roasted. It makes 
a very crisp and well-flavored pickle. 



38 



ESCULENT ROOTS. 



Purple-Skinned. 

A French variety, produced from seed. Tubers purplish 
rose-color ; flesh dryer when cooked, and finer flavored, than 
that of the foregoing. 

Red-Skinned. 

Like the Purple-skinned, produced from seed. Skin red. 
Between this and the last named there are various interme- 
diate sorts, differing in shades of color, as well as. in size, form, 
and quality. 

Yellow-Skinned. Law. 

The tubers of this variety are of a yellowish color, and are 
generally smaller, and even more irregularly shaped, than 
those of the Common White. They are, however, superior 
in quality, and of a more agreeable taste when cooked. 




KOHL RABI. 

Turnip Cabbage. 

Brassica caulo-rapa. 

The Kohl Rabi is a vegetable inter- 
mediate between the cabbage and the 
turnip. The stem, just above the sur- 
face of the ground, swells into a round, 
fleshy bulb, in form not unlike a turnip. 
On the top and about the surface of 
this bulb are put forth its leaves, which 
are similar to those of the Swede tur- 
nips ; being either lobed or entire on 
the borders, according to the variety. 
The seeds are produced the second 
year; after the ripening of which, the 
bulb perishes. 



KOHL RABI. 39 

■Sowing and Cultivation. — Mr. Thompson's directions are 
as follows : " Kohl Rabi may be sown thinly, broadcast, or in 
drills four inches apart, in April, May, or June. When the 
young plants are an inch or two in height, they may be trans- 
planted into any good, well-enriched piece of ground, plant- 
ing them eight inches apart, in rows fifteen inches asunder, 
and not deeper in the ground than they were in the seed-bed. 
Water should be given till they take fresh root, and subse- 
quently in dry weather as required ; for though the plants 
suffer little from droughts, yet the tenderness of the produce 
is greatly impaired by an insufficient supply of moisture. 
With the exception of stirring the ground and weeding, no 
further culture is required. The crop will be fit for use when 
the bulbs are of the size of an early Dutch turnip : when 
allowed to grow much larger, they are only fit for cattle. Of 
field varieties, the bulbs sometimes attain an immense size ; 
weighing, in some cases, fourteen pounds." 

Seed. — Take up a few plants entire in autumn ; preserve 
them during winter in the manner of cabbages or turnips ; and 
transplant to the open ground in April, two feet apart in each 
direction. The seeds are not distinguishable from those of 
the Swede or Ruta-baga Turnip, and retain their vitality 
from five to seven years. 

Use. — The part chiefly used is the turnip-looking bulb, 
formed by the swelling of the stem. This is dressed and 
eaten with sauce or with meat, as turnips usually are. WTiile 
young, the flesh is tender and delicate, possessing the com- 
bined flavor of the cabbage and turnip. 

They are said to keep better than any other bulb, and to 
be sweeter and more nutritious than the cabbage or white 
turnip. " In the north of France, they are extensively grown 
for feeding cattle, — a purpose for which they seem admirably 
adapted, as, from having a taste similar to the leaves of others 
of the species, they are found not to impart any of that pecu- 
liar, disagreeable taste to the milk, which it acquires when 
cows are fed on turnips." 



-10 ESCULENT ROOTS. 

Varieties. — These are as follow : — 

Artichoke-Leaved. Thomp. Vil. 

Cut-leaved. 
Of German origin, deriving its name from the resemblance 
of the leaves to those of the Artichoke. Bulb small, and not 
smooth or symmetrical. The leaves are beautifully cut, and 
are very ornamental ; but the bulb is comparatively of little 
value. Not much cultivated. 

Early Dwarf White. Vil. 

Bulb white, smaller than that of the Common "White, and 
supported close to the ground. The leaves are also smaller, 
and less numerous. 

It is earlier, and finer in texture, than the last named ; 
and, while young, excellent for the table. 

Transplant in rows fifteen inches apart, and ten inches 
asunder in the rows. 

Early Purple Vienna. Thomp. Vil. 

This corresponds with the Early White Vienna, except in 
color, which, in this variety, is a beautiful purple, with a fine 
glaucous bloom. The leaf-stems are very slender, and the 
leaves smooth, and few in number. 

These two Vienna sorts are by far the best for table use. 
When taken young, and properly dressed, they form an 
excellent substitute for turnips, especially in dry seasons, 
when a crop of the latter may fail or become of inferior 
quality. 

Early White Vienna. Thomp. 

Dwarf, small, early ; bulb handsome, firm, glossy, white, 
or very pale-green. The leaves are few, small, with slender 
stems, the bases of which are dilated, and thin where they 
spring from different parts on the surface of the bulb. The 



TUBEROUS-ROOTED OXALTS. 41 

flesh is white, tender, and succulent, whilst the bulb is young, 
or till it attains the size of an early white Dutch turnip ; and 
at or under this size it should be used. 

Set the plants in rows fifteen inches apart, and ten inches 
from plant to plant in the lines. 

Green. 
Similar to, if not identical with, the Common White. The 
bulbs are pale-green, attain a very large size, and the variety 
is hardy and productive. Not suited to garden culture, but 
chiefly grown for farm-purposes. 

Purple. Thomp. Vil. 

This variety differs little from the White, except in color ; 
the bulb being purple, and the leaf-stems and nerves also 
tinged with purple. 

Like the White, it attains a large size, and is only adapted 
for field culture ; the flesh being too coarse and strong- 
flavored for table use. 

White. Thomp. Vil. 

Bulb large, — when full grown, measuring seven or eight 
inches in diameter, and weighing from eight to ten pounds ; 
leaves rather large and numerous ; skin very pale, or 
whitish-green ; stem about six inches high. Hardy, very 
late, and chiefly employed for farm-purposes. 

The variety should be cultivated in rows eighteen inches 
apart, and the plants should stand one foot apart in the 
rows. 



OXALIS, TUBEROUS-ROOTED. — Law. 
Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata. 

Of the Tuberous-rooted Oxalis, there are two varieties, as 
follow : — 

6 



42 ESCULENT -HOOTS. 



White-Rooted. 

Oca blanca. 
Stem two feet in length, branching, prostrate or trailing, 
the ends of the shoots erect ; leaves trifoliate, yellowish- 
green, the leaflets inversely heart-shaped ; flowers rather 
large, yellow, — the petals crenate or notched on the borders, 
and striped at their base with purple. The seeds are ma- 
tured only in long and very favorable seasons. In its native 
state, the plant is perennial ; but is cultivated and treated, like 
the common potato, as an annual. 

Cultivation. — The tubers should be started in a hot-bed in 
March, and transplanted to the open ground in May, or as 
soon as the occurrence of settled warm weather. They thrive 
best in dry, light, and medium fertile soils, in warm situa- 
tions ; and should be planted in hills two feet and a half apart, 
or in drills two feet and a half apart, setting the plants or 
tubers an inch and a half deep, and fifteen or eighteen inches 
apart in the drills ; treating, in all respects, as potatoes. 

The tubers form late in the season ; are white, roundish, or 
oblong, pointed at the union with the plant, and vary in size 
according to soil, locality, and season ; seldom, however, ex- 
ceeding an inch in diameter, or weighing above four ounces. 
The yield is comparatively small. 

Use. — The tubers are used as potatoes. When cooked, 
the flesh is yellow, very dry and mealy, of the flavor of the 
potato, with a very slight acidity. The tender, succulent stalks 
and foliage are used as salad. 

Oxalis, Red Tubeuous-Rooted. 

Oca colorada. 

Plant similar in habit to the White Tuberous-rooted ; but 
the branches, as well as the under surface of the leaves, are 
more or less stained with red. Tubers larger than those of 
the last named, roundish, tapering towards the connection 



TUBEROUS-ROOTED OXALIS. 43 

with the plant, and furnished with numerous eyes in the 
manner of the common potato ; skin smooth, purplish-red ; 
flesh often three-colored, — the outer portion of the tuber 
carmine-red, the central part marbled, and the intermediate 
portion yellow, — the colors, when the root is divided trans- 
versely, appearing in concentric zones, or rings. The flesh 
contains but little farinaceous matter, and possesses a certain 
degree of acidity, which, to many palates, is not agree- 
able. 

Propagated, and in all respects cultivated, like the White. 
Either of the varieties may also be grown from cuttings, which 
root readily. 

According to a statement from the London Horticultural 
Society's Journal, the acidity may be converted into a sugary 
flavor by exposing the tubers to the action of the sun for eight 
or ten days, — a phenomenon which is analogous to what 
takes place in the ripening of most fruits. When treated in 
this form, the tubers lose all trace of acidity, and become as 
floury as the best descriptions of potatoes. If the action of 
the sun is continued for a long period, the tubers become 
of the consistence and sweet taste of figs. Mr. Thompson 
states that the disagreeable acid taste may also be removed by 
changing the water when they are three-quarters boiled. 

The plants are tender, and are generally destroyed early in 
autumn by frost. The tubers must be taken up before freez- 
ing weather, packed in sand, and placed in a dry, warm cellar 
for the winter. 

Derre's Oxalis. Thomp. Vil. 

Oxalis Deppei. 
A perennial plant from Mexico, very distinct from the 
tuberous-rooted species before described. Stalk about one 
foot in height, smooth and branching ; leaves four together, 
the leaflets wedge-shaped, pale yellowish-green, the upper 
surface marked by two brownish lines or stains in the form of 



44 ESCULENT ROOTS. 

two sides of a triangle ; flowers terminal, of a carmine-rose 
or pink-red color, stained with green at the base of the petals. 
" The roots are fleshy, tapering, white, and semi-transparent, 
and furnished on the top of the crown with a mass of scaly 
bulbs, sometimes amounting to fifty in number, by means of 
which the plant can be easily propagated. When well grown, 
the roots are about four inches in length, and from one inch 
to one inch and a half in thickness." — Thomp. 

Soil and Culture. — " This Oxalis requires a light, rich 
soil, mixed with decayed vegetable matter ; and it prefers a 
southern aspect, provided the soil is not too dry. 

" It may be raised from seed ; but is generally propagated 
by planting the bulbs, which should be set the last of April 
or beginning of May, or when all danger of frost is over, six 
inches apart, in rows one foot asunder. The bulbs should be. 
only just covered with soil ; for thus they occupy a position, 
with regard to the surface, similar to that in which they are 
produced : and this seems indispensable, if fine roots are to 
be obtained. 

" The stems have been observed to spring up from a con- 
siderable depth ; but, in this case, tap-roots were not formed. 
During summer, the soil must be kept moist in. dry weather; 
otherwise, when rain falls abundantly, the sudden accession of 
water to the roots occasions their splitting. The plants should 
be allowed to grow as long as there is no danger from frost ; 
but, previous to this occurring, they should either be taken 
up or protected. If protected from frost by frames or other- 
wise, the roots will continue to increase in size till near 
November. When taken up, the roots should be divested of 
the numerous bulbs formed on their crowns, and then stored 
up for use in a cool, dry place, but secure from frost. A 
similar situation will be proper for the small bulbs ; or they 
may be kept in dry sand till the season of planting." — 
Thomp. 

The plant has been cultivated with the most complete sue- 



THE PARSNIP. 45 

cess, with no especial preparation of the soil ; merely planting 
the bulbs in shallow drills, the ground being dug and ma- 
nured as for other kitchen-garden crops. 

Use. — In a communication to the " Gardener's Chronicle," 
Prof. Morren gives the uses of the plant as follow : — 

" The uses of the Oxalis are many. The young leaves are 
dressed like sorrel in soup, or as a vegetable. They have a 
fresh and agreeable acid, especially in spring. The flowers 
are excellent in salad, alone, or mixed with corn salad, endive 
of both kinds, red cabbage, beet-root, and even with the pe- 
tals of the dahlia, which are delicious when thus employed. 
When served at table, the flowers, with their pink corolla, 
green calyx, yellow stripes, and small stamens, produce a fine 
effect. The roots are gently boiled with salt and water, after 
having been washed and slightly peeled. They are then 
eaten like asparagus in the Flemish fashion, with melted but- 
ter and the yolk of eggs. They are also served up like 
scorzonera and endive, with white sauce ; and form, in what- 
ever way they are dressed, a tender, succulent dish, easy to 
digest, agreeing with the most delicate stomach. The analogy 
of the root with salep indicates that its effect should be excel- 
lent on all constitutions." 

" The bright rose-colored flowers being very ornamental, 
the plant is sometimes employed as an edging for walks." — 
Thomp. 



THE PARSNIP. 
Pastinaca sativa. 
The Parsnip is a hardy biennial, indigenous to Great Brit- 
ain and some parts of the south of Europe, and, to a conside- 
rable extent, naturalized in this country. In its native state, 
the root is small and fibrous, and possesses little of the fine- 
ness of texture, and delicacy of flavor, which characterize the 
Parsnip in its cultivated state. 



46 ESCULENT ROOTS. 

The roots are fusiform, often much elongated, sometimes 
turbinate, and attain their full size during the first year. The 
flowers and seeds are produced the second year ; the plant then 
measuring five or six feet in height, with a grooved or fur- 
rowed, hollow, branching stem. The flowers are yellow, in 
large spreading umbels five or six inches in diameter. The 
seeds ripen in July and August ; are nearly circular ; about 
one-fourth of an inch in diameter ; flat, thin, very light, mem- 
branous on the borders, and of a pale yellowish-brown or 
yellowish-green color. They vary but little in size, form, 
or color, in the different varieties ; and retain their vitality but 
two years. About six thousand seeds are contained in one 
ounce. 

Propagation, Soil, and Cultivation. — It is always propagat- 
ed from seed sown annually. 

Soil. — The soil should be mellow, deep, and of a rich 
vegetable texture. " If in moderate condition by the manur- 
ing of the previous crop, it will be better than applying 
manure at sowing. Should it be necessary to do so, let the 
manure be in the most thorough state of decomposition ; or, 
if otherwise, incorporate it with the soil, as far from the sur- 
face as possible. The Parsnip will grow in a stronger soil 
than the Carrot ; and succeeds comparatively well when grown 
in sand, or even in peat, if well manured." 

Preparation of the Ground, and Solving. — " The seed 
should be sown as early in spring as the ground is in good 
working condition. As most of the varieties have long fusi- 
form roots, ordinary ploughing will not stir the soil to a 
sufficient depth for their greatest perfection ; and, as the 
amount of the crop mainly depends on the length of the roots, 
it is of the first importance to provide for this fact by making 
the ground fine and friable above and below, to the depth of 
at least fifteen inches : eighteen or twenty would be better. 
When the soil has thus been thoroughly pulverized, level off 
the surface, and rake it fine and smooth, and sow the seed in 



THE PARSNIP. 47 

drills fourteen inches apart and an inch and a half deep ; 
allowing half an ounce of seed for one hundred feet of 
drill, and from five to six pounds to the acre. When the 
young plants are two or three inches high, thin them out to 
about six inches in the rows ; and, as they transplant readily, 
any vacant space can be filled by resetting the surplus plants. 
Keep the earth between the rows loose, and free from weeds, 
and also the spaces in the rows, until the leaves cover the 
ground ; after which, little further care will be required. 
The roots will attain a good size by the middle of September, 
from which time a few may be drawn for present use ; but 
the Parsnip is far best at full maturity, which is indicated 
by the decay of the leaf in October." 

Harvesting. — The Parsnip sustains no injury when left in 
the open ground during winter ; and it is a common practice 
to take up in the fall a certain quantity of roots to meet a 
limited demand in the winter months, allowing the rest to 
remain in the ground until spring. The roots thus treated 
are considered to have a finer flavor ; that is to say, are better 
when recently taken from the ground. 

In taking up the crop in autumn, which should be done 
just previous to the closing-up of the ground, be careful to 
remove the soil to a sufficient depth, so as not to injure the 
roots. The thrust of the spade that easily lifts a Carrot with- 
out essential injury, will, if applied to the Parsnip, break the 
roots of nine in ten at scarcely half their length from the sur- 
face of the ground. As the roots keep much fresher, and 
retain their flavor much better, when taken up entire, the best 
method is to throw out a trench beside the rows, to the depth 
of the roots, when they can be easily, as well as perfectly, 
removed. They should be dug in pleasant weather, and laid 
on the ground exposed to the sun for a few hours to dry ; 
" and when all the earth is rubbed off them, and their leaves 
cut off to within an inch of their crowns, they may be stowed 
away in sand, dry earth, or in any dry, light material most 



48 ESCULENT ROOTS. 

convenient." When thus packed, they will keep well in 
almost any location, either in the cellar or storehouse. 

If the roots which have remained in the ground during 
winter be taken up in spring, and the tops removed as before 
directed, they may be packed in sand or earth, and will 
remain fresh and in good condition for use until May or 
June. 

To raise Seed. — In April, thin out the roots, that have 
been in the ground during the winter, to about eighteen 
inches apart ; or, at the same season, select a few good-sized 
and symmetrical roots from those harvested in the fall, and 
set them eighteen inches apart, with the crowns just below 
the surface of the ground. They will send up a stalk to the 
height and in the manner before described, and the seeds will 
ripen in August. The central umbel of seeds is always the 
largest, and is considered much the best. 

Use. — " The Parsnip is considered as a wholesome and 
nutritious article of food, and is served at table in various 
styles in connection with salted meats and fish. The roots, 
aside from this manner of using, form what may be called an 
excellent side-dish ; when, after being boiled, not too soft, 
they are dipped in thin batter of flour and butter or the 
white of eggs, and afterwards fried brown." 

They contain a considerable portion of sugar, and are con- 
sidered more nutritive than carrots or turnips. The roots 
form a common ingredient in soups ; and are sometimes used 
for making bread, and also a kind of wine said to resemble 
Malmsey of Madeira. 

Aside from the value of the Parsnip as a table vegetable, 
it is one of the most economical roots for cultivation for farm 
purposes, as it not only produces an abundant and almost cer- 
tain crop, but furnishes very nourishing food particularly 
adapted to and relished by dairy-stock. 

Varieties. — The varieties, which are not numerous, are as 
follow : — 



THE PARSNIP. 49 

Common, or Dutch. Trans. 
Swelling Parsnip. Long Smooth Dutch. 

The leaves of this kind are strong and numerous ; generally 
about two feet long or high. The roots are from twenty to 
thirty inches in length, and from three to four inches in dia- 
meter at the shoulder, regularly tapering to the end, occasion- 
ally producing a few strong fangs. The crown is short and 
narrow, elevated, and contracting gradually from the shoul- 
der, which is generally below the surface of the ground. 

Seeds from America, Holland, and Germany, sown in the 
garden of the London Horticultural Society, all proved alike ; 
though some were superior to others in the size of their roots, 
owing, it was thought, both to a careful selection of seed- 
roots and to the age of the seeds. It was found that new 
seeds uniformly produced the largest roots. 

Early Short-Horn. M'Int. 

A recently introduced variety, similar to the Turnip-rooted, 
but shorter. Very delicate and fine-flavored. 

Guernsey. Trans. 

Panais Long, of the French. 

The leaves of this kind grow much stronger and somewhat 
taller than those of the Common Parsnip. The leaflets are 
also broader. The only distinguishable difference in the roots 
is, that those of the Guernsey Parsnip are the larger and 
more perfect, being sometimes three feet long. Roots pro- 
duced from seed obtained from Guernsey were evidently much 
superior to those which were grown from seed raised in other 
localities : from which it would appear that the Guernsey 
Parsnip is only an improved variety of the Common, arising 
from soil and cultivation in that island. Dr. M'Culloch states 
that, in Guernsey, its roots grow to the length of four feet. 
In its flavor, it differs little from the Common Dutch Parsnip. 

7 



50 ESCULENT ROOTS. 

Hollow-Crowned. Trans. 
Long Jersey. Hollow-crowned Guernsey. Hollow-headed. 

In this variety, the leaves are shorter and not so numerous 
as those of the Comm6n Parsnip. The roots are oblong, 
about eighteen inches in length, and four inches in diameter 
at the shoulder, more swollen at the top, and not tapering 
gradually, but ending somewhat abruptly with a small tap- 
root. The crown is short, and quite sunk into the shoulder, so 
as to form a hollow ring around the insertion of the stalks of 
the leaves; and grows mostly below the surface of the ground. 

It is a good sort for general cultivation, especially as it does 
not require so deep a soil as either the Common, or Guernsey. 
There is little difference in the flavor or general qualities of 
the three varieties. 

Siam, or Yellow. Thomp. 
Panais de Siam. 
This is said to be more tender and richer in flavor than any 
of the other varieties. It is mentioned by Dr. Neill in the 
" Encyclopaedia Britannica," and is described by M. Noisette 
as being yellowish in color, and in form intermediate between 
the Guernsey and Turnip-rooted Parsnips. He also states 
that it is the most esteemed. It does not, however, appear 
to be known at the present day in this country. 

Turnip-Rooted. Trans. 
Panais Pond, of the French. 
The leaves of this sort are few, and do not 
exceed twelve to sixteen inches in length. 
The roots are from four to six inches in di- 
ameter, tunnel-shaped, tapering very abruptly, 
with a strong tap-root ; the whole being from 
twelve to fifteen inches in length. The rind 
is rougher than either of the other sorts ; the 
shoulder very broad, growing above the surface 




THE POTATO. 51 

of the soil ; convex, with a small, short crown. It is much 
the earliest of the parsnips ; and, if left in the ground, is lia- 
ble to rot in the crown. The leaves also decay much sooner 
than those of most other sorts. 

It is particularly adapted to hard and shallow soils ; and, 
from its coming into use much earlier than any other kind, 
very desirable. In flavor, it is mild and pleasant, though less 
sugary than the long-rooted kinds. The flesh, when dressed, 
is more yellow than that of any other variety. 



THE POTATO. 

Solarium tuberosum. 

The Potato is a native of Central or Tropical America. 
In its wild or natural state, as found growing on the moun- 
tains of Mexico or South America, the tubers rarely exceed 
an inch in diameter, and are comparatively unpalatable. 
During the last half-century, its cultivation within the United 
States has greatly increased ; and it is now considered the 
most important of all esculent roots, and next to the cereals 
in value as an article of human subsistence. 

Soil. — The soils best suited to the Potato are of the dryer 
and lighter descriptions ; pasture lands, or new land, with 
the turf freshly turned, producing the most abundant as 
well as the most certain crops. On land of a stiff, clayey 
texture, or in wet soils, they are not only extremely liable to 
disease, but the quality is usually very inferior. " On soils 
which have been long cropped and heavily manured, they 
rarely succeed well ; and hence garden ground, in most cases, 
does not produce tubers of so good quality as those obtained 
from the fields." 

Fertilizers. — " In good garden soil, the less manure that 
is used, the better flavored will be the produce ; and it will 
also be much less affected by the disease. Therefore, whilst 



52 ESCULENT ROOTS. 

the malady prevails, or symptoms of it still remain, it is not 
advisable to apply much manure. 

" Amongst the fertilizers that are employed, may be enu- 
merated, in addition to barnyard and stable manure, leaves, 
leaf-mould, peat-charcoal, and other carbonaceous substances, 
lime, gypsum, or plaster, and bone-dust. 

" Wood-ashes are useful in supplying potash and other in- 
organic substances required by the plant ; and they may be 
advantageously applied where the soil contains a large amount 
of decayed vegetable matter. The same remark will also 
apply to lime, which is useful in destroying slugs and other 
vermin, which attack the tubers. Plaster, bone-dust, and 
superphosphate of lime, are best for humid soils. They induce 
earliness ; and where this is an object, as it must be so long 
as the disease continues, they may be applied with conside- 
rable advantage." — Thomp. 

Propagation. — " This is almost universally from tubers ; 
the seed being seldom sown, except for the production of new 
varieties. With many it is a doubtful question, whether the 
tubers cut, or planted whole, yield the greater return. From 
experiments made in the garden of the London Horticultural 
Society at Chiswick, it was found, on the mean of two planta- 
tions, — one made early in the season, and the other about one 
month later, — that the produce from cut sets exceeded that 
from whole tubers by nearly one ton per acre. In the latter 
planting, the produce from whole tubers was somewhat 
greater than that from single eyes : but, in the early planta- 
tion, the cut sets gave nearly two tons per acre more produce 
than the whole tubers ; the weight of potatoes planted being 
deducted in every case. 

" Another important consideration is, whether small tubers 
or large ones should be employed for making sets ; for if, by 
using the former, an equally good crop could be obtained, a 
considerable saving in the expense of sets would be effected. 
Large tubers, however, are preferable, for the following rea- 



THE POTATO. 53 

sons : In all plants, large buds tend to produce large shoots ; 
and small or weak buds, the reverse. Now, the eyes of pota- 
toes are true buds, and in small tubers they are comparatively 
weak : they consequently produce weak shoots, and the crop 
from such is inferior to that obtained from plants originat- 
ing from larger tubers, furnished with stronger eyes ; and this 
conclusion has been justified by the results of actual experi- 
ments. 

" The part of the Potato employed for planting is not a 
matter of indifference. It was found, by an experiment made 
in the garden of the Horticultural Society, that sets taken 
from the points of the tubers, and planted early in the sea- 
son, yielded at the rate of upwards of three tons per acre 
more produce than was obtained from employing the opposite 
end of the tubers. In a plantation made a month afterwards, 
the difference was much less, but still in favor of the point, 
or top end, of the Potato." — Thomp. 

With regard to the quantity of seed per acre, great diver- 
sity of opinion exists among cultivators. Much, of course, 
depends on the variety, as some sorts not only have more 
numerous eyes, but more luxuriant and stronger plants, than 
others. Of such varieties, a much less quantity will be 
required than of those of an opposite character. From a 
series of experiments carefully made for the purpose of as- 
certaining the amount of seed most profitable for an acre, it 
was found that from six to eight bushels, if planted in hills, 
answered better than more : for, when too much seed was 
used, there were many small tubers ; and where the tubers 
had been divided into very small parts, or single eyes, the 
plants were more feeble, and the yield less in number and 
weight, though usually of larger size. 

Methods of Planting and Cultivation. — Potatoes are usually 
planted either in hills or ridges ; the former method being 
the more common in this country. If planted in hills, they 
should be made from three feet to three and a half apart ; 



54 ESCULENT ROOTS. 

the distance to be regulated by the habit of the variety under 
cultivation. If in ridges or drills, they may be made from 
two and a half to three feet apart ; although some of the 
earlier and smaller kinds may be successfully grown at eigh- 
teen or twenty inches. 

" Of sets formed by the division of an average-sized tuber 
into four parts, three may be allowed a hill ; or, if planted in 
drills, the sets may be placed from seven to twelve inches 
asunder, — the distance to be regulated by the habit or size of 
the plant. On light, warm land, the sets should be covered 
about four inches in depth ; but in wet, cold soil, three inches 
will be sufficient. 

" As soon as the plants are fairly above the surface, hoeing 
and surface-stirring should be commenced. The earth should 
gradually be drawn about the hills, or along the ridges, at 
each successive hoeing, and every encouragement given to 
the side-roots to extend themselves : for nearly at their ex- 
tremities the tubers are formed ; so that deeply stirring the 
ground between the hills or ridges tends to their extension. 
This latter treatment, however, must not be carried beyond a 
certain stage in the growth of the plant, or after the tubers 
have reached a considerable size, as the extremities of the 
roots might be seriously injured. Some varieties of potatoes 
produce their tubers at a much greater distance from the stem 
than others. These are chiefly to be found among the later 
sorts. Most of the early kinds produce theirs close to the 
stem, or at the extremity of very short runners ; seldom more 
than nine inches from the stalk of the plant." 

.Forcing. — This should be commenced from three to four 
weeks before the season for planting in the open ground. 
The earliest varieties should be chosen for the purpose, 
selecting whole tubers of medium size, and placing them 
close together, in a single layer, among half-decayed leaves 
or very light loam, on the surface of a moderate hot- 
bed. 



THE POTATO. 55 

" When the shoots have attained the height of two or 
three inches, and the weather has become sufficiently mild, 
they should be carefully taken out, and divided into sets ; in 
the process of cutting up the tubers, avoiding as much as pos- 
sible doing injury to the small fibrous roots, and also to the 
growing shoots. These sets should then be planted out in 
hills or drills, in the usual manner and at the usual depth ; if 
possible, leaving the upper portion of the young shoot just 
above the surface of the ground. Some care is requisite in 
planting out the sets, particularly in covering ; for, if the soil 
is applied too rudely, the sprouts, which separate very easily 
from the tubers, are exceedingly liable to be broken off, and 
the set destroyed for early use. If severe cold or frosty 
weather occurs, the plants should be protected by straw, or 
any convenient, light material, placed along the drills or on 
the hills." 

Taking the Crop, and Method of Preservation. — " The 
early varieties should be dug for use as they attain a suitable 
size ; which, in warm exposure, will be about the begin- 
ning of July ; and thence till the middle of August, in less 
favorable places. The practice of partially removing the 
soil from about the roots, and gathering the largest tubers, 
leaving the smaller ones, with the expectation that they will 
attain a larger size, is a mode of proceeding which seldom 
realizes the hopes of the cultivator ; for the Potato, if once 
disturbed at the roots, seldom recovers the check. 

" When no apprehension is felt on account of disease, a 
week's delay in commencing on the crop will be found of 
great importance both to the bulk and quality ; for just pre- 
vious to the decay of the tops, if pleasant weather prevails 
and the ground is sufficiently moist, the tubers increase in 
size with great rapidity. 

" Late varieties usually constitute the great portion of the 
main crop, and are those which require most care in taking 
up and storing. So long as the plants continue green, the 



56 ESCULENT ROOTS. 

Potato should be allowed to remain in the ground ; as this is 
quite indicative that the tubers have not arrived at full ma- 
turity." 

In the preservation of potatoes, it is of the first importance 
that they be excluded from light. If this is neglected, they 
become not only injurious, but actually poisonous ; and this 
is especially the fact when they are allowed to become of a 
green color, which they readily will do on exposure to the 
light. In a state of complete darkness they should there- 
fore be placed, the day they are taken out of the ground ; and 
it were even better that they were stored in rather a damp 
state, than that they should be exposed for a day to the light 
with a view to dry them. Drying has a bad effect on the 
skin of the Potato ; for, if subjected to this, the skin and part 
of the epidermis are made to part with their natural juices, 
which ever afterwards renders them incapable of absorbing 
moisture, even if presented to them. Fermentation is also 
an important evil to be guarded against, as it changes the 
whole substance of the Potato, and, so far as seed potatoes 
are concerned, destroys their vegetative principle. As security 
against this, they should be stored either in barrels or boxes, 
or in long, narrow ridges, with partitions of earth between. 
Potatoes once dried should never be again moistened until 
just before using. 

" Keeping potatoes has the effect of diminishing the 
quantity of starch contained in them. According to Mr. 
Johnson, those which in October yielded readily seventeen 
per cent of starch, gave, in the following April, only fourteen 
and a half per cent. The effect of frost is also to lessen the 
quantity of starch. It acts chiefly upon the vascular and 
albuminous part ; but it also converts a portion of the starch 
into sugar : hence the sweetish taste of frosted potatoes." — 
M'Int. 

Varieties. — Messrs. Peter Lawson and Sons describe one 
hundred and seventy-five varieties : and other foreign authors 



THE POTATO. 57 

enumerate upwards of five hundred, describing the habit of 
the plant ; size, form, and color of the tubers ; quality and 
general excellence ; and comparative value for cultivation. 

They are obtained from seeds ; the latter being quite small, 
flat, and lens-shaped. One hundred and five thousand are 
contained in an ounce, and they retain their germinative pro- 
perties three years. 

The process is as follows : " Select some of the largest and 
best berries, or balls, when fully ripe, which is denoted by the 
withering of the stalk ; and separate the seeds from the pulp, 
and dry them thoroughly in the sun. These should be sown 
in the following spring, and the produce taken up in October. 
The tubers will then have nearly attained the size of small 
plums. The best of these should be selected, and the pro- 
duct of each plant carefully and separately preserved. In 
the month of April following, they should be planted at a dis- 
tance from one another of from fifteen to eighteen inches ; 
and, when they rise about two inches from the ground, they 
should be earthed up slightly with the hoe, — an operation 
which may be repeated during the season. When they have 
arrived at maturity, they are to be taken up, keeping the pro- 
duct of each stalk by itself; which product is again to be 
planted the ensuing spring. A judgment of the properties of 
the varieties will then have been formed, and those are to be 
reserved for cultivation which are approved of. It will 
be found, that, whatever had been the character of the parent 
stock, the seeds will produce numerous varieties, some white, 
some dark, in color, with tubers of different forms, round, ob- 
long, and kidney-shaped, and varying greatly in the dryness, 
color, and farinaceous character, of the flesh." — Low. 

Ash-Leaved Early. 

Stem nearly two feet in height, erect, with long, smooth, 
shining, and drooping foliage ; flowers very seldom produced ; 
tubers white, roundish, rough-skinned ; flesh white, of me- 

S 



58 ESCULENT ROOTS. 

dium quality. The variety is healthy, and remarkably early ; 
well suited to open culture, but not adapted for growing 
under glass, on account of its tall habit. 

Ash-Leaved Kidney. 

One of the earliest of the garden varieties, well adapted 
for forcing under glass or for starting in a hot-bed, and sub- 
sequent cultivation in the open ground. The plant is of 
spreading habit, and about eighteen inches in height ; leaves 
small, recurved; tubers of medium size, kidney-shaped, white ; 
flesh white, dry, and well flavored. Very healthy. Intro- 
duced. 

Biscuit. Law. 

Plant two feet and a half high, spreading ; leaves rather 
rough, large, and of a pale-green color ; flowers whitish ; 
tubers rather small, round, smooth, and ■of a light-brownish 
color. A very healthy variety, mealy, well flavored, and 
quite productive. The plants do not decay, nor do the tubers 
attain full maturity, until nearly the close of the season : the 
latter are, however, of good quality, and in perfection for 
the table soon after beinsr harvested. 



Black Chenango. 
Black Mercer. 

Plant vigorous, and generally of healthy habit ; tubers 
nearly of the form of the Lady's Finger, but of larger size ; 
skin very deep purple, or nearly black ; flesh purple, both in 
its crude state and when cooked ; quality good, usually dry, 
and of good flavor. 

The Black Chenango is moderately productive, and with- 
stands disease better than almost any other potato ; but its 
dark color is objectionable. Compared with many of the 
recent varieties, it has little merit, and is not a profitable sort 
for extensive cultivation. 



THE POTATO. 59 



Buckeye. 

A Western variety ; grown also to a considerable extent in 
some parts of the Middle States. " It is a handsome, round 
potato ; white throughout, except a little bright pink at the 
bottom of the eye. It is very early, — ripening as early as 
the Chenango ; attains a good marketable size as soon as the 
Dykeman ; cooks very dry and light ; and is fine flavored, 
particularly when first matured. It throws up a very thick, 
vigorous, and luxuriant vine ; grows compactly in the hill, and 
to a large size, yielding abundantly." 

For planting for early use, it is a promising variety : but 
for a late or medium crop, upon strong, rich ground, it is said 
to grow so rapidly, and to so great a size, that many of the 
tubers are liable to be hollow-hearted ; which considerably 
impairs their value for table use. 

Calico. 

Similar to the Pink-eyed ; varying little except in color, 
which is mostly red, with occasional spots and splashes of 
white. It is in no respect superior to the last-named variety 
in quality, and cannot be considered of much value for agri- 
cultural purposes or for the table. 

California Red. 

A bright-red potato from California. Tubers variable in 
form, from long to nearly round, rather smooth ; eyes slightly 
depressed. 

It is one of the most productive of all the varieties ; but, on 
account of its extreme liability to disease, cannot be recom- 
mended for general cultivation. 

Carter. 

A medium-sized, roundish, flattened, white potato, once 
esteemed the finest of all varieties, but at present nearly or 



60 ESCULENT ROOTS. 

quite superseded by the Jackson White, of which it is sup- 
posed to be the parent. Eyes rather numerous, and deeply 
sunk ; flesh very white, remarkably dry, farinaceous, and 
well flavored. Originated about thirty years ago, in Berkshire 
County, Mass., by Mr. John Carter. 

Churchill. 

A variety said to have originated in Maine, and often sold 
in the market for the " State of Maine ; " which it somewhat 
resembles in size, form, and color. Flesh yellow. Not a 
desirable sort. It is much inferior to the " State of Maine ; " 
and, in many places, the latter variety has been condemned in 
consequence of the Churchill having been ignorantly culti- 
vated in its stead. 

Cristy. 

An early sort, of good quality, but rather unproductive. 
Shape somewhat long, though often nearly round ; color 
white and purple, striped, and blended together. It is of no 
value as an agricultural variety ; and, for table use, cannot be 
considered superior to many other varieties equally healthy 
and more prolific. 

Cups. 

Introduced. Plant upright, stocky, surviving till frost ; 
flowers pale purple ; tubers pink or reddish, large, oblong, 
often irregular ; flesh dry and farinaceous. Very healthy and 
productive, but better suited for agricultural purposes than 
for the table. 

Danvers Seedling. 

Danvers Red. 

Plant healthy and vigorous. The large, full-grown tubers 

are long ; and the smaller, undeveloped ones, nearly round. 

Color light red, with faint streaks of white ; eyes moderately 

sunk ; quality fair. 



THE POTATO. « 61 

This variety originated in Dan vers, Essex County, Mass. ; 
and, when first introduced, was not only of good size and 
quality, but remarkably productive. It has, however, much 
deteriorated ; and is now, both as respects quality and yield, 
scarcely above an average. At one period, it had the reputa- 
tion of being one of the best varieties for keeping, and of 
entirely withstanding the attacks of the potato disease. 

Davis's Seedling. 

This variety originated in the town of Sterling, Mass. ; and 
was early disseminated through the influence of the Massa- 
chusetts Horticultural Society, at whose exhibitions it attract- 
ed much attention on account of its size and beauty. For 
general cultivation, it is probably one of the most profitable 
sorts known, as it yields abundantly, even with ordinary at- 
tention. Under a high state of cultivation, seven hills have 
produced a bushel of potatoes. 

The tubers are of good size, red, nearly round, though 
sometimes more or less flattened. Eyes deeply sunk, and not 
very numerous ; flesh nearly white, slightly tinged with pink 
beneath the skin when cooked ; quality good, being dry, fari- 
naceous, and well flavored. It requires the full season for its 
complete perfection, and resists disease better than most varie- 
ties. As a winter potato, or for extensive cultivation for 
market, it is one of the best of all varieties ; and commends 
itself to the farmer, both as respects quality and yield, as 
being greatly superior to the Peach-blow, Pink-eye, Vermont 
White, and many similar varieties, which so abound in city 
markets. 

Dykeman. 

Plant of medium strength and vigor, rarely producing seed 
or blossoms ; tubers large, roundish, often oblong ; color 
white, clouded at the stem- end and about the eyes (which are 
moderately sunk and rather numerous) with purple ; flesh 
white, or yellowish-white, its quality greatly affected by sea- 



62 • ESCULENT ROOTS. 

son, and the soil in which the variety may be cultivated. In 
certain descriptions of rather strong, clayey land, the yield is 
often remarkably great, and the quality much above medium. 
In such land, if warm and sheltered, the tubers attain a very 
large size quite early in the season, and find a ready sale in 
the market at greatly remunerative prices. Under other con- 
ditions, it frequently proves small, waxy, and inferior in 
quality, and profitless to the cultivator. Notwithstanding 
these defects, its size, earliness, and productiveness render it 
worthy of trial. 

Early Blue. 

Tubers of medium size, roundish, of a bright purple or 
bluish color : eyes moderately deep ; flesh, when cooked, 
white, or yellowish- white, mealy, and well flavored. 

This old and familiar variety is one of the earliest of the 
garden potatoes, of fine quality, and one of the best for for- 
cing for early crops. It retains its freshness and flavor till late 
in the spring ; is of comparatively healthy habit ; and, though 
but moderately productive, is worthy more general cultivation. 

Early Cockney. 

Plant of medium strength and vigor, recumbent, rarely 
blossoming, and usually ripening and decaying early in the 
season, or before the occurrence of frost ; tubers white, 
large, roundish, rough ; flesh yellowish- white, or nearly 
white, dry, farinaceous, and of good flavor ; hardy, mode- 
rately productive, and recommended as a desirable interme- 
diate variety for the garden or for field culture. Introduced. 

Early Manly. 

Plant medium or small, rarely blossoming, and decaying 
early in the season ; tubers of medium size, white, roundish ; 
flesh yellowish- white, dry, mealy, and mild flavored. It 
yields well, and is a good variety for early garden culture. 
Introduced. 



THE POTATO. 63 



Flour-Ball. 



Plant reclining, of rather slender habit, rarely blossoming ; 
tubers of medium size, white, round, the skin quite rough 
or netted ; flesh white, dry, farinaceous, and mild flavored. 
It yields abundantly, and is a good sort for the garden ; but 
would prove less profitable for growing for the market than 
many other varieties of larger size. 

Fluke Kidney. Cot. Gard. 

Plant vigorous, with luxuriant, deep-green foliage ; conti- 
nuing its growth till late in the season, or until destroyed by 
frost. The tuber is remarkable for its singular shape, of a 
flattened oval, frequently measuring eight or nine inches in 
length by nearly three inches in width. The peel is thin, 
and remarkably free from eyes ; the surface, very smooth and 
even ; the flesh is very dry, mealy, and farinaceous, exceed- 
ingly well flavored, and, in general excellence, surpassed by 
few, if any, of the late varieties. It is also healthy, hardy, 
and very productive ; but is much better towards spring than 
when used soon after being harvested. 

The variety originated near Manchester, Eng., about the 
year 18-14; and appears to be a cross or hybrid between 
the Lapstone Kidney and Pink-eye. 

In this country, the variety has never reached the degree 
of excellence it appears to have attained in England. With 
us the yield has been small, and it has suffered greatly from 
disease. The flesh is also yellow when cooked, and quite 
strong flavored. Not recommended for cultivation. 

Forty-Fold. 

An English variety. Plant healthy, ripening about the 
middle of September, rarely producing seed or blossoms ; 
tubers white, of medium size, round ; skin rough or netted ; 
flesh white, comparatively dry, and well flavored. It yields 
abundantly ; is a good kind for forcing ; and, though the plants 



64 ESCULENT ROOTS. 

remain green until frost, the tubers attain a suitable size for 
use quite early in the season. An English sort, known as 
Taylor's Forty-fold, is quite distinct ; the tubers being oval, 
much flattened, and of a reddish color. 

Garnet Chili. 

Stem not long or tall, rather erect, sturdy, and branching ; 
flowers abundant, pale purplish-white, and usually abortive ; 
tubers red, or garnet-colored, very large, roundish, and com- 
paratively smooth and regular ; flesh white, dry, mealy, and, 
the size of the tuber considered, remarkably well flavored. 
The variety is healthy, yields abundantly, is greatly superior 
to the Peach-blow and kindred sorts for table use, and might 
be profitably grown for farm-purposes. The plants survive 
till destroyed by frost. 

Gillyflower. 

Tubers large, oval, or oblong, flattened, white, and com- 
paratively smooth ; flesh white, dry, and of fair quality. The 
plants are healthy, and the variety is very productive : but it 
is inferior to many others for table use ; though its uniform 
good size, and its fair form, and whiteness, make it attractive 
and salable in the market. It is similar to, if not identical 
with, the St. Helena and the Laplander. 

Green-Top. 

Plant strong and vigorous ; flowers dull white, generally 
abortive ; tubers quite large, white, roundish, often irregular ; 
eyes deep-set ; flesh white, comparatively dry, and well 
flavored. The variety is productive, and of healthy, hardy 
habit ; not early ; the plants continuing green till destroyed 
by frost. Introduced. 

Hill's Early. 

An old variety, very little, if at all, earlier than the White 
Chenango. Quality not much above mediocrity ; its chief 



THE POTATO. 65 

recommendation being its earliness. Skin and flesh yellow- 
ish-Avhite ; eyes rather deeply sunk ; size medium ; form 
roundish ; moderately productive. It does not ordinarily 
cook dry and mealy ; and, though desirable as an early potato 
for a limited space in the garden, cannot be recommended for 
general cultivation. 

Irish Cups. 

Tubers nearly round, yellowish- white ; eyes deep-set ; 
flesh yellow, and strong flavored when cooked. Unfit for 
table use. 

Aside from the difference in form, the variety somewhat 
resembles the Rohan. 

Jackson White. 

This comparatively new but very excellent variety origi- 
nated in Maine ; and is supposed to be a seedling from the 
celebrated Carter, which it much resembles. Tubers yellow- 
ish-white, varying in size from medium to large ; form some- 
what irregular, but generally roundish, though sometimes 
oblong and a little flattened ; eyes rather numerous, and 
deeply sunk ; flesh perfectly white when cooked, remarkably 
dry, mealy, farinaceous, and well flavored. 

The variety unquestionably attains its greatest perfection 
when grown in Maine, or the northern sections of Vermont 
and New Hampshire ; but is nevertheless of good quality 
when raised in the warmer localities of New England and 
the Middle States. It is earlier than the Davis Seedling ; 
comparatively free from disease ; a good keeper ; commands 
the highest market-price ; and, every thing considered, must 
be classed as one of the best, and recommended for general 
cultivation. 

The plants are very erect, the flowers nearly white ; and 
the balls, or berries, are produced in remarkable abun- 
dance. 

9 



66 ESCULENT ROOTS. 



Jenny Lind. 

Rhode-Island Seedling. 

A variety of comparatively recent introduction. Plant 
very strong- and vigorous ; tubers of extraordinary size when 
grown in strong soils, long and somewhat irregular in form, 
thickly set on the surface with small knobs, or protuberances, 
above which the eyes are placed in rather deep basins, or de- 
pressions ; color red and white intermixed, in some specimens 
mostly red, while in others white is the prevailing color ; 
flesh yellow when cooked, and quite coarse, but esteemed by 
many as of good quality for table use. 

One of the largest of all the varieties, remarkably produc- 
tive, quite free from disease, keeps well, and, as an agricul- 
tural potato, rivals the Rohan. Requires the full season. It 
sports more than any potato ; being exceedingly variable in 
size, form, and color. 

Lady's Finger. 
Ruffort Kidney. Law. 

Stem from one foot and a half to two feet high, of straggling 
habit of growth ; leaves smooth; and of a light-green color ; 
blossoms rarely if ever produced ; tubers white, smooth, long, 
and slender, and of nearly the same diameter throughout ; 
eyes very numerous, and slightly depressed. 

A very old variety, of pretty appearance, long cultivated, 
and much esteemed as a baking potato ; its peculiar form 
being remarkably well adapted for the purpose. It is, how- 
ever, very liable to disease ; and as many of the recently intro- 
duced seedlings are quite as good for baking, as well as far 
more hardy and productive, it cannot now be considered as a 
variety to be recommended for general culture. 



THE POTATO. 67 

Lapstone Kidney. M'Int. 

Nichol's Early. 
A variety of English origin. M'Intosh describes it as 
being " decidedly the best kidney potato grown, and an excel- 
lent cropper. Tubers sometimes seven inches in length, and 
three inches in breadth. It is longer in coming through the 
ground in spring than most other varieties, and the stems at 
first appear weakly ; but they soon lose this appearance, and 
grow most vigorously. It is a first-rate potato in August 
and September ; and will keep in excellent condition till May 
following, without losing either its mealiness or flavor." 

Long Red. 

Form long, often somewhat flattened, — its general appear- 
ance being not unlike that of the Jenny Lind, though of 
smaller size ; color red ; flesh marbled or clouded with red 
while crude, but, when cooked, becoming nearly white. The 
stem-end is often soggy, and unfit for use ; and the numerous 
prongs and knobs which are often put forth on the sides of 
the tubers greatly impair their value for the table. 

A few years since, this variety was exceedingly abundant 
in the market, and was esteemed one of the best sorts for use 
late in spring and early in summer. It was also remarkably 
healthy and very productive, and was considered one of the 
most valuable kinds for general cultivation. It has somewhat 
improved in quality by age, although not now to be classed 
as a potato of first quality. The Jenny Lind and other va- 
rieties are now rapidly superseding it in most localities. 

Mexican. 

A very handsome white variety, long and smooth, like the 
St. Helena, but not quite so large ; eyes very slightly de- 
pressed. It is of poor quality, quite unproductive, rots badly, 
and not worthy of cultivation. 



68 ESCULENT BOOTS. 



Nova-Scotia Blue. 

This old variety, at one period, was very extensively culti- 
vated, and for many years was considered the most profitable 
of all the sorts for raising for market or for family use. Form 
nearly round, the larger specimens often somewhat flattened ; 
color light blue ; eyes moderately depressed ; flesh white, 
dry, and good. It yields abundantly ; but, in consequence of 
its great liability to disease, its cultivation is now nearly 
abandoned. 

Old Kidney. 

Tubers kidney-shaped, white ; flesh yellow, rather waxy, 
and of indifferent flavor. 

It is neither very productive, nor very valuable in other 
respects ; and it is now little cultivated. 

Peach-Blow. 

Tubers similar in form to the Davis Seedling, but rather 
more smooth and regular ; color red, the eyes not deeply 
sunk ; flesh yellow when cooked, dry and mealy, but only of 
medium quality, on account of its comparatively strong flavor. 

It is hardy and quite productive ; keeps well ; and is exten- 
sively cultivated for market in the northern parts of New 
England and the State of New York, as well as in the 
Canadas. It is common to the markets of most of the large 
seaport cities ; and, during the winter and spring, is shipped in 
large quantities to the interior and more southern sections of 
the United States. The Davis Seedling — which is quite as 
productive, and much superior in quality for table use — might 
be profitably grown as a substitute. 

Pink-Eyed. 

Tubers nearly round ; eyes rather large and deep ; color 
mostly white, with spots and splashes of pink, particularly 
about the eves ; flesh vellow. 



THE POTATO. 69 

The Pink-eyed is an old but inferior variety, hardly supe- 
rior in quality to the Vermont White. Though quite produc- 
tive, it is generally esteemed unworthy of cultivation. 

POGGY, OR PoRGEE. 

Cow-horn. 

A dark-colored variety, extensively cultivated in the British 
Provinces, particularly in Nova Scotia ; and, during the au- 
tumn, imported in considerable quantities into the principal 
seaports of the United States. It is of excellent quality, and 
by some preferred to all others, especially for baking ; for 
which purpose, on account of its size and remarkable form, it 
seems peculiarly adapted. It is moderately productive, and 
succeeds well if seed is procured every year or two from the 
East ; but, if otherwise, it soon deteriorates, even under good 
cultivation. 

Size above medium ; form long, broadest, and somewhat 
flattened, at the stem-end, and tapering towards the opposite 
extremity, which is often more or less sharply pointed. It is 
also frequently bent, or curved ; whence the name " Cow- 
horn," in some localities. Skin smooth ; eyes not depressed ; 
color dark-blue outside, white within when cooked. Not very 
hardy ; requiring a full season for its complete perfection. 
Unless where well known, its color is objectionable ; and it is 
generally less salable than the white-skinned varieties. 

Quarry. 

A large, white, roundish, English potato, not unlike the 
variety universally known and cultivated many years since in 
this country as the Orange Potato. Plant vigorous, and of 
strong, stocky habit ; flowers purple, generally abortive ; flesh 
yellowish-white, of fair quality for table use. A hardy, very 
productive sort, which might be profitably grown for market- 
ing and for agricultural purposes. The plants survive till 
frost. Not early. 



ESCULENT ROOTS. 



Rohan. 



Tubers very large, in form much resembling the Jenny 
Lind, — the full-developed specimens being long, and the 
smaller or immature tubers nearly round ; eyes numerous 
and deep-set ; color yellowish-white, with clouds or patches 
of pink or rose ; flesh greenish- white when cooked, yellow- 
ish, watery, and strong flavored. The plant is strong and 
vigorous, and continues its growth till destroyed by frost. 
The flowers are generally abortive. 

Mr. Hyde describes it as a variety famous in history, but 
infamous as a table potato, and fit only for stock. It formerly 
gave an immense yield, but now produces only moderate 
crops ; and its cultivation is nearly abandoned. 

Shaw's Early. M'Int. 

An English variety, much employed for forcing, and exten- 
sively cultivated in the vicinity of London for early market- 
ing. It is, for an early sort, a large, beautiful, oblong, 
white-skinned potato. Its only fault is its hollow eyes. It is 
very productive. 

State of Maine. 

This variety, as implied by its name, is of Maine origin, 
and was introduced to general notice six or seven years ago. 
In form, the tubers are similar to the White Chenango, being 
long, smooth, and somewhat flattened ; though the smaller 
and undeveloped bulbs are often nearly round. Eyes almost 
even with the surface, and quite numerous ; color white, like 
the Jackson White. When cooked, the flesh is white, very 
dry, mealy, and of good flavor. 

It is quite early, but more liable to disease than the Davis 
Seedling aiid some other varieties. In Maine it is grown in 
great perfection, nearly equalling the Jackson White and 
Carter as a table potato. On light soil, it is only moderately 



THE POTATO. 71 

productive ; but on strong land, in high cultivation, yields 
abundantly. 

St. Helena. 
Laplander. 
An old and very productive variety. Plant erect, and of a 
bushy habit, about two feet and a half in height ; foliage 
light green ; flowers pale reddish-purple. The tubers are of 
an oblong form, and remarkably large ; specimens having 
been produced measuring ten inches in length. Eyes nume- 
rous, but not deeply set ; skin white and smooth ; flesh white 
when cooked, mealy, and of fair quality. It is a very healthy 
variety, and not easily affected by disease ; but belongs to that 
class of late field potatoes, the foliage of which does not in 
ordinary seasons decay until injured by frost, and the tubers 
of which generally require to be kept some time before they 
are fit for using to the greatest advantage. 

Taylor's Forty-Fold. Latv. 
Forty-fold. 
Plant about one foot and a half high, slender, and spread- 
ing in habit ; foliage light green ; flowers very rarely pro- 
duced ; tubers oval, much flattened, and of medium size ; 
skin rough, and of a dull, reddish color. This variety is 
very dry and starchy, well flavored, and suffers comparatively 
little from disease. It is also very productive, and a good 
early sort for the garden ; but not well adapted for field cul- 
ture, or for cultivation for agricultural purposes. 

Tolon. 

Plant quite low and dwarf, decaying with the season ; 
flowers lilac-purple, large and handsome, generally abortive ; 
tubers of medium size, roundish, of a pink or reddish color ; 
flesh yellow, dry, but not of so mild a flavor as many of the 
more recent kinds. Moderately productive. Introduced. 



72 ESCULENT ROOTS. 



Vermont "White. 



A very fair and good-sized but poor variety, grown to a 
considerable extent in the northern and more interior portions 
of New England. Color white outside ; but the flesh, when 
cooked, is yellow, soft, not dry, and strong flavored. It is a 
strong grower, and very productive, but rots badly. It com- 
mands only a low price in the market, on account of its very 
inferior quality; and cannot be recommended for general cul- 
tivation. 

Veto, or Abington Blue. 

Tubers long, resembling in form those of the Long Red, 
and, like that variety, often watery at the stem-end after being 
cooked ; color blue or purplish ; flesh white ; quality fair as 
a table potato. 

This variety originally was remarkably productive, and at 
one period was in very general cultivation ; but now is rarely 
planted, as it is extremely liable to disease, and rots badly. 

White Chenango. 
Chenango. Mercer, of New York. 
An old and familiar variety ; at one period almost every- 
where known, and generally acknowledged as the best of all 
varieties. As a potato for early planting, whether for family 
use or for the market, it was a general favorite ; but, within a 
few years past, it has not only greatly deteriorated in quality 
and productiveness, but has been peculiarly liable to disease 
and premature decay of the plants. When well grown, the 
tubers are of good size, rather long, slightly flattened, and 
comparatively smooth ; eyes slightly sunk ; color white, with 
blotches of purple, — before cooking, somewhat purple under 
the skin ; flesh, when cooked, often stained with pale purple ; 
in its crude state, zoned with bright purple. Quality good ; 
dry, mealy, and well flavored. 



THE POTATO. 73 

The variety is considerably affected by the soil in which it 
may be cultivated ; in some localities, being much more 
colored than in others. It is now rapidly giving place to 
new seedling varieties, quite as good in quality, and more 
healthy and productive. 



White Cups. 

Tubers long and flattened, somewhat irregular ; eyes deeply 
sunk ; skin yellowish ; flesh white. 

It is a very handsome variety, of Maine origin, but is only 
moderately productive. It is also of ordinary quality, rots 
easily, and will probably never become popular. 

White Mountain.- 

Tubers large, long, white, smooth, uniformly fair and per- 
fect. Appears to be nearly identical with the St. Helena and 
Laplander. It is very productive, and a good agricultural 
variety ; but, for table use, can be considered only of second 
quality. 

Worcester Seedling. 
Dover. Riley. 
Tubers of a pinkish -white color, and similar in form to the 
Jackson White. Eyes deep-set ; flesh white, more so than 
that of the Davis Seedling. It keeps well, and is an excel- 
lent variety for cultivation for family use, but less profitable 
than many others for the market. Stalks upright ; blossoms 
pinkish, but not abundant. 

In quality, this comparatively old and well-known variety 
is nearly or quite equal to the Carter ; and, besides, is much 
more productive. As a garden potato, it deserves general 
cultivation. Requires the full season. 

10 



74 ESCULENT ROOTS. 

THE RADISH. 

Jtaphanus sativus. 

The Radish is a hardy annual plant, originally from China. 
The roots vary greatly in form ; some being round or ovoid, 
some turbinate, and others fusiform, or long, slender, and 
tapering. When in flower, the plant rises from three to four 
feet in height, with an erect, smooth, and branching stem. 
The flowers are quite large, and, in the different kinds, vary 
in color from clear white to various shades of purple. The 
seed-pods are long, smooth, somewhat vesiculate, and termi- 
nate in a short spur, or beak. The seeds are round, often 
irregularly flattened or compressed : those of the smaller or 
spring and summer varieties being of a grayish-red color ; 
and those of the winter or larger-rooted sorts, of a yellowish- 
red. An ounce contains from three thousand three hundred 
to three thousand six hundred seeds, and they retain their 
vitality five years. 

Soil, Propagation, and, Cid.tivat.io7i. — All the varieties 
thrive best in a light, rich, sandy loam ; dry for early spring- 
sowings, moister for the summer. 

Like all annuals, the Radish is propagated by seeds, which 
may be sown either broadcast or in drills ; but the latter 
method is preferable, as allowing the roots to be drawn regu- 
larly, with less waste. For the spindle-rooted kinds, mark 
out the drills half an inch deep, and five or six inches apart ; 
for the small, turnip-rooted kinds, three-quarters of an inch 
deep, and six inches asunder. As the plants advance in 
growth, thin them so as to leave the spindle-rooted an inch 
apart, and the larger-growing sorts proportionally farther. 

"For raising early Radishes without a Hot-bed. — Sow in 
the open ground the last of March or early in April, arch 
the bed over with hoops or pliant rods, and cover con- 
stantly at night and during cold days with garden-matting. 



THE RADISH. 75 

In moderate days, turn up the covering at the side next the 
sun ; and, if the weather is very fine and mild, remove it 
entirely." 

Open Culture. — Sow in spring as soon as the ground can 
be worked. If space is limited, radishes may be sown with 
onions or lettuce. When grown with the former, they are 
said to be less affected by the maggot. For a succession, a 
small sowing should be made each fortnight until midsum- 
mer, as the early-sown plants are liable to become rank, and 
unfit for use, as they increase in size. 

Radishes usually suffer from the drought and heat incident 
to the summer ; and, when grown at this season, are gene- 
rally fibrous and very pungent. To secure the requisite 
shade and moisture, they are sometimes sown in beds of 
asparagus, that the branching stems may afford shade for the 
young radishes, and render them more crisp and tender. A 
good criterion by which to judge of the quality of a Radish 
is to break it asunder by bending it at right angles. If the 
parts divide squarely and freely, it is fit for use. 

Production and Quantity of Seed. — To raise seed of the 
spring or summer Radishes, the best method is to transplant ; 
which should be done in May, as the roots are then in their 
greatest perfection. Take them up in moist weather ; select 
plants with the shortest tops and the smoothest and best- 
formed roots ; and set them, apart from all other varieties, in 
rows two feet and a half distant, inserting each root wholly 
into the ground, down to the leaves. With proper watering, 
they will soon strike, and shoot up in branching stalks, pro- 
ducing abundance of seeds, ripening in autumn. 

One ounce and a half of seed will sow a bed five feet in 
width and twelve feet in length. Ten pounds are required 
for seeding an acre. 

The excellence of a Radish consists in its being succulent, 
mild, crisp, and tender ; but, as these qualities are secured 
only by rapid growth, the plants should be frequently and 



76 ESCULENT ROOTS. 

copiously watered in dry weather. The varieties are divided 
into two classes ; viz., Spring or Summer, and Autumn or 
Winter, Radishes. 

Spring or Summer Radishes. 

These varieties are all comparatively hardy, and may be 
sown in the open ground as early in spring as the soil is in 
good working condition. The earliest spring Radishes are 
grown as follows : " In January, February, or March, make 
a hot-bed three feet and a half wide, and of a length pro- 
portionate to the supply required. Put upon the surface of 
the dung six inches of well-pulverized earth ; sow the seeds 
broadcast, or in drills five inches apart ; and cover half an 
inch deep with fine mould. When the plants have come up, 
admit the air every day in mild or tolerably good weather by 
tilting the upper end of the light, or sometimes the front, one, 
two, or three inches high, that the Radishes may not draw 
up long, pale, and weak. If they have risen very thick, thin 
them, while young, to about one inch apart. Be careful to 
cover the sashes at night with garden mats, woollen carpet- 
ing, or like material. Water with tepid water, at noon, on 
sunny days. If the heat of the bed declines much, apply a 
moderate lining of warm dung or stable-litter to the sides, 
which, by gently renewing the heat, will soon forward the 
Radishes for pulling. Remember, as they advance in growth, 
to give more copious admissions of air daily, either by lifting 
the lights in front several inches, or, in fine, mild days, by 
drawing the lights mostly off; but be careful to draw them 
on early, before the sun has much declined and the air be- 
come cool." 

Early Black. 
Noir Hatif. Vil. 
Bulb nearly spherical, slightly elongated or tapering, nearly 
of the size and form of the Gray Turnip-rooted ; skin dull 



THE RADISH. 77 

black, rough, and wrinkled ; flesh white, solid, crisp, and 
piquant ; leaves of the size of those of the Gray Turnip- 
rooted. Season intermediate between that of the last named 
and the Black Spanish. 

Early Long Purple. 
Rave Violette Hative. Vil. 
A sub-variety of the Long Purple, earlier and of smaller size. 

Early Purple Turnip-Rooted. 
A few days earlier than the Scarlet Turnip-rooted. Size, 
form, and flavor nearly the same. 

Early Scarlet Turnip-Rooted. 
Rond Rose Hatif. Vil. 

Bulb spherical, or a little flattened, — often bursting or 
cracking longitudinally before attaining its full dimensions ; 
skin deep scarlet ; flesh rose-colored, crisp, mild, and pleasant; 
neck small ; leaves few in number, and of smaller size than 
those of the common Scarlet Turnip-rooted. Season quite 
early, — two or three days in advance of the last named. 

As a variety for forcing, it is considered one of the best ; 
but the small size of the leaves renders it inconvenient for 
bunching, and it is consequently less cultivated for the market 
than many other sorts. 

Extensively grown in the vicinity of Paris. 

Early White Turnip-Rooted. 
Rond Blanc Hatif. Vil. 
Skin and flesh white ; form similar to that of the Scarlet 
Turnip-rooted. It is, however, of smaller size, and some- 
what earlier. An excellent sort, and much cultivated. 

Gray Olive-Shaped. 
Form similar to the Scarlet Olive-shaped. Skin gray; 
flesh white, crisp, and well flavored. 



78 esculent roots. 

Gray Turnip-Rooted. 

Gray Summer. Round Brown. Trans. 

The form of this variety may be called round, though it is 
somewhat irregular in shape. It grows large, and often 
becomes hollow. It should, therefore, be used while young, 
or when not more than an inch or an inch and a half in dia- 
meter. The outside coat is mottled with greenish-brown, 
wrinkled, and often marked with transverse white lines. The 
flesh is mild, not so solid as that of many varieties, and of a 
greenish-white color. The leaves are similar to those of the 
Yellow Turnip-rooted, growing long and upright, with green 
foot-stalks. Half early, and a good variety for summer use. 

Long Purple. Thorny. 

Hoot long, a large portion growing above ground ; skin 
deep purple ; flesh white, and of good flavor. 

The seed-leaves, which are quite large, are used as a small 
salad. The variety is early, and good for forcing. When 
the green tops are required for salading, the seeds should be 
sown in drills, as mustard or cress. 

Long Salmon. Trans. 
Long Scarlet Salmon. 
This variety has been considered synonymous with the 
Long Scarlet ; but it is really a distinct sort. The neck of 
the root rises about an inch above the ground, like that of the 
Scarlet, but it is of a paler red ; and this color gradually be- 
comes lighter towards the middle, where it is a pale-pink or 
salmon color. From the middle, the color grows paler down- 
wards, and the extremity of the root is almost white. In 
shape and size, this Radish differs nothing from the Scarlet ; 
nor does it appear to be earlier, or to possess any qualities 
superior to the Scarlet Radish, the beauty of which, when 
well grown, exceeds that of any other Long Radish. 



THE RADISH. 



79 



Long Scarlet. Thomp. 
Early Scarlet Short-top. Early Frame. 

Root long, a considerable portion growing above 
the surface of the ground, — outside, of a beautiful, 
deep-pink color, becoming paler towards the lower 
extremity ; flesh white, transparent, crisp, and of 
good flavor, having less pungency than that of the 
Scarlet Turnip ; leaves small, but larger than those 
of the last-named variety. 

When of suitable size for use, the root measures 
seven or eight inches in length, and five-eighths or 
three-fourths of an inch in diameter at its largest 
part. 

The Long Scarlet Radish, with its sub-varieties, 
is more generally cultivated for market in the East- 
ern, Middle, and Western States, than any other, 
or perhaps even more than all other sorts, 
very extensively grown about London, and is everywhere 
prized, not only for its fine qualities, but for its rich, bright 
color. It is also one of the hardiest of the Radishes ; and is 
raised readily in any common frame, if planted as early as 
February. 



Olive-Shaped Scarlet. 

Oblong Rose-colored. Thomp. 

Bulb an inch and a half deep, three-fourths of 
an inch in diameter, oblong, somewhat in the form 
of an olive, terminating in a very slim tap-root ; 
skin fine scarlet ; neck small ; leaves riot very 
numerous, and of small size ; flesh rose-colored, 
tender, and excellent. Early, and well adapted 
for forcing and for the general crop. 




80 ESCULENT ROOTS. 



Purple Turnip-Rooted. 

This is a variety of the Scarlet Turnip-rooted ; the size, 
form, color, and quality being nearly the same. The skin is 
purple. It is considered a few days earlier than the last 
named. 

Scarlet Turnip-Rooted. 
Crimson Turnip-rooted. 

Bulb spherical ; when in its greatest perfection, 
measuring about an inch in diameter ; skin fine, 
deep scarlet ; flesh white, sometimes stained with 
red ; leaves rather large and numerous. 

The variety is early, and deserves more general 
cultivation, not only on account of its rich color, 
but for the crisp and tender properties of its flesh. 
It is much esteemed in England, and is grown 
extensively for the London market. 

Small, Early, Yellow Turnip-Rooted. 

Bulb of the size and form of the Scarlet Turnip-rooted ; 
skin smooth, yellow ; flesh white, fine-grained, crisp, and 
rather pungent ; foliage similar to that of the scarlet variety ; 
season ten or fifteen days later. 

White, Crooked. 

Tortillee Du Mans. Vil. 

Root very long; when suitable for use, measuring twelve 
inches and upwards in length, and an inch in diameter, 
nearly cylindrical, often irregular, and sometimes assuming a 
spiral or cork-screw form ; skin white and smooth ; flesh 
white, not so firm as that of most varieties, and considerably 
pungent ; leaves very large. 




the radish. 81 

White Turnip-Rooted. 

Bulb of the form and size of the Scarlet Turnip-rooted ; 
skin white ; flesh white and semi-transparent. It possesses 
less piquancy than the Scarlet, but is some days later. 

Yellow Turnip-Rooted. Trans. 
Yellow Summer. 

Bulb nearly spherical, but tapering slightly towards the 
tap-root, which is very slender. It grows large, — to full four 
inches in diameter, when old; but should be eaten young, 
when about an inch in diameter. The flesh is mild, crisp, 
solid, and quite white. The skin is of a yellowish-brown 
color ; and the leaves grow long and upright, with green foot- 
stalks. 

Half early, and well adapted for summer cultivation. 

Long White. 

White Italian. Naples. White Transparent. 

Root long and slender, nearly of the size and form of the 
Long Scarlet ; skin white, — when exposed to the light, tinged 
with green ; flesh white, crisp, and mild. 

It is deserving of cultivation, not only on account of its 
excellent qualities, but as forming an agreeable contrast at 
table when served with the red varieties. 

Long White Purple-Top. 

A sub-variety of the Long White ; the portion of the root 
exposed to the light being tinged with purple. In size and 
form, it differs little from the Long Scarlet. 

New London Particular. 
Wood's Frame. 
This is but a sub-variety of the Long Scarlet ; the differ- 
ence between the sorts being immaterial. The color of the 

11 



82 ESCULENT ROOTS. 

New London Particular is more brilliant, and extends farther 
down the root. It is also said to be somewhat earlier. 

Oblong Brown. Trans. 

The Oblong Brown Radish has a pear-shaped bulb, with 
an elongated tap-root. It does not grow particularly large ; 
and, being hardier than most varieties, is well adapted for use 
late in the season. The outside is rough and brown, marked 
with white circles ; the flesh is piquant, firm, hard, and 
white ; the leaves are dark green, and rather spread over 
the ground ; the footstalks are stained with purple. 

Autumn and Winter Radishes. 

These varieties may be sown from the 20th of July to the 
10th of August ; the soil being previously made rich, light, 
and friable. Thin out the young plants from four to six 
inches apart ; and, in the absence of rain, water freely. Dur- 
ing September and October, the table may be supplied 
directly from the garden. For winter use, the roots should 
be harvested before freezing weather, and packed in earth or 
sand, out of danger from frost. Before being used, they 
should be immersed for a short time in cold water. 

To raise Seed. — Seeds of the Winter Radishes are raised 
by allowing the plants to remain where they were sown. As 
fast as they ripen, cut the stems ; or gather the principal 
branches, and spread them in an open, airy situation, towards 
the sun, that the pods, which are quite tough in their texture, 
may become so dry and brittle as to break readily, and give 
out their seeds freely. 

Use. — All the kinds are used as salad, and are served in 
all the forms of the spring and summer radishes. 

Varieties. — 

Black Spanish. Trans. 

Bulb ovoid, or rather regularly pear-shaped, with a long 
tap-root. At first the root is slender, and somewhat cylindri- 



THE KADISH. 83 

cal in form : but it swells as it advances in age, and finally 
attains a large size ; measuring eight or ten inches in length, 
and three or four inches in diameter. The outside is rough, 
and nearly black ; the flesh is pungent, firm, solid, and 
white ; the leaves are long, and inclined to grow horizon- 
tally ; the leaf-stems, are purple. It is one of the latest, as 
well as one of the hardiest, of the radishes ; and is considered 
an excellent sort for winter use. 

Large Purple Winter. Trans. 
.Purple Spanish. 
The Large Purple Winter Radish is a beautiful variety, 
derived, without doubt, from the Black Spanish ; and may 
therefore be properly called the Purple Spanish. In shape 
and character, it much resembles the Black Spanish : but 
the outside, when cleaned, is of a beautiful purple, though it 
appears black when first drawn from the earth ; and the coat, 
when cut through, shows the purple very finely. The foot- 
stalks of the leaves have a much deeper tinge of purple than 
those of the other kinds. 

Long Black Winter. 

A sub-variety of the Black Spanish. Boot long and taper- 
ing. With the exception of its smaller size, much resembling 
a Long Orange Carrot. 

Long-Leaved White Chinese. Vil. 

Boot fusiform, sometimes inversely turbinate, about five 
inches in length, and an inch in diameter ; skin white, and of 
fine texture ; flesh fine-grained, crisp, and though somewhat 
pungent, yet milder flavored than that of the Black Spanish ; 
leaves large, differing from most other varieties in not being 
lobed, or in being nearly entire on the borders. Its season is 
nearly the same as that of the Rose-colored Chinese. The 
plants produce but few seeds. 



84 ESCULENT ROOTS. 



Purple Chinese. 

A sub-variety of the Scarlet, with little variation except in 
color ; the size, quality, and manner of growth, being nearly 
the same. 

Rose-Colored Chinese. Vil. 
Scarlet Chinese Winter. 
Bulb rather elongated, somewhat cylindrical, contracted 
abruptly to a long, slender tap-root ; size full medium, — 
average specimens measuring about five inches in length, and 
two inches in diameter at the broadest part ; skin compara- 
tively fine, and of a bright rose-color ; flesh firm, and rather 
piquant ; leaves large, — the leaf-stems washed with rose-red. 
Season between that of the Gray Summer and that of the 
Black Spanish. 

Winter White Spanish. 
Autumn White. Blanc d'Augsbourg. Vil. 
Root somewhat fusiform, retaining its diameter for two- 
thirds the length, sharply conical at the base, and, when well 
grown, measuring seven or eight inches in length by nearly 
three inches in its fullest diameter ; skin white, slightly 
wrinkled, sometimes tinged with purple where exposed to the 
sun ; flesh white, solid, and pungent, though milder than that 
of the Black Spanish. It succeeds best, and is of the best 
quality, when grown in light sandy soil. Season interme- 
diate. 



RAMPION. 
Campanula rapunculus. 

The Rampion is a biennial plant, indigenous to the south 
of Europe, and occasionally found in a wild state in England. 
The roots are white, fusiform, fleshy, and, in common with 



RAMPION. 85 

the other parts of the plant, abound in a milky juice ; the 
lower or root leaves are oval, lanceolate, and waved on the 
borders ; the upper leaves are long, narrow, and pointed. 
Stem eighteen inches or two feet in height, branching ; flowers 
blue, sometimes white, disposed in small, loose clusters about 
the top of the plant, on the ends of the branches. The seeds 
are oval, brownish, and exceedingly small ; upwards of nine 
hundred thousand being contained in an ounce. They retain 
their germinative property five years. 

The plant flowers in July of the second year, and the seeds 
ripen in autumn. There is but one variety. 

Soil and Cultivation. — " Rampion prefers a rich, free, and 
rather light soil, in a shady situation. It is raised from seed, 
which should be sown where the plants are to remain, as they 
do not bear transplanting well. The sowing may be made in 
April, May, or the beginning of June : but sometimes plants 
from very early sowings are liable to run up to seed ; and, when 
this is the case, the roots become tough, and unfit for use. 
The ground should be well dug, and raked as fine as possi- 
ble. The seed may then be sown either broadcast or in drills, 
six inches apart, and about one-fourth of an inch deep. As 
the seeds are very small, it is advisable to mix them with 
fifteen or twenty times their bulk of fine sand, in order to 
secure their even distribution in the drills, and to prevent the 
plants from coming up too closely. The seed should only be 
very slightly covered with fine earth ; and the seed-bed ought 
to be frequently watered with a fine-rosed watering-pot till 
the plants come up, which will be in about a fortnight. 

" When the young plants are about one inch high, they 
should be thinned out to four inches apart. After this, no 
further care is necessary than to water frequently, and to 
keep the ground free of weeds." — Thomp. 

Taking the Crop. — The roots will be fit for use from Oc- 
tober till April. They may be taken from the ground for 
immediate use ; or a quantity may be taken up in autumn, 



86 ESCULENT ROOTS. 

before the closing-up of the ground, and packed in sand, for 
use during the winter. 

To raise Seed. — Leave or transplant some of the best 
yearling plants, and they will produce an abundance of seed 
in autumn. 

Use. — The roots have a pleasant, nut-like flavor ; and are 
generally eaten in their crude state as a salad. " The leaves, 
as well as the roots, are occasionally used in winter salads." 



RUTA-BAGA, OR SWEDE TURNIP. 

Russian Turnip. French Turnip. Brassica campestris Ruta-baga. 
De Cancl. 

The Ruta-baga, or Swede Turnip, is supposed by De Can- 
dolle to be analogous to the Kohl Rabi ; the root being 
developed into a large, fleshy bulb, instead of the stem. In 
its natural state, the root is small and slender ; and the stem 
smooth and branching, — not much exceeding two feet in 
height. 

The bulbs, or roots, are fully developed during the first 
year. The plant flowers, and produces its seeds, the second 
year, and then perishes. Although considered hardy, — not 
being affected by even severe frosts, — none of the varieties 
will withstand the winters of the Northern or Middle States 
in the open ground. The crop should therefore be harvest- 
ed in October or November, and stored for the winter, out of 
danger from freezing. Most of the sorts now cultivated retain 
their freshness and solidity till spring, and some even into 
the summer ; requiring no particular care in their preservation, 
other than that usually given to the carrot or the potato. 

Soil and Cultivation. — All the varieties succeed best in a 
deep, well-enriched, mellow soil ; which, previous to planting, 



RUTA-BAGA, OR SWEDE TURNIP. 87 

should be very deeply ploughed, and thoroughly pulverized 
by harrowing or otherwise. Some practise ridging, and 
others sow in simple drills. The ridges are usually formed 
by turning two furrows against each other ; and, being thus 
made, are about two feet apart. If sown in simple drills, the 
surface should be raked smooth, and the drills made from 
sixteen to eighteen inches apart ; the distance to be regulated 
by the strength of the soil. 

Seed and Sowing. — About one pound of seed is usually 
allowed to an acre. Where the rows are comparatively close, 
rather more than this quantity will be required ; while three- 
fourths of a pound will be amply sufficient, if sown on ridges, 
or where the drills are eighteen inches apart. The sowing 
may be made from the middle of May to the 25th of July ; 
the latter time being considered sufficiently early for growing 
for the table, and by some even for stock. Early sowings 
will unquestionably give the greatest product ; while the 
later-grown bulbs, though of smaller dimensions, will prove 
of quite as good quality for the table. 

To raise Seeds. — Select the smoothest and most symmetri- 
cal bulbs, and transplant them in April, two feet asunder, 
sinking the crowns to a level with the surface of the 
ground. 

The seeds are very similar to those of the common garden 
and field turnip, and will keep from five to eight years. 

Varieties. — The varieties are as follow : — 

Ashcroft. 

Bulb of medium size, ovoid, very smooth and symmetri- 
cal ; neck very short, or wanting. Above ground, the skin is 
purple ; below the surface, yellow. Flesh yellow, very solid, 
fine-grained, and of excellent flavor. It forms its bulb 
quickly and regularly; keeps in fresh and sound condition 
until May or June ; and well deserves cultivation, either for 
agricultural purposes or for the table. 



88 



ESCULENT ROOTS. 



Common Pukple-Top Yellow. 

An old and long-cultivated sort, from which, in connection 
with the Green-top, have originated most of the more recent 
and improved yellow-fleshed varieties. 
Form regularly egg-shaped, smooth, but 
usually sending out a few small, strag- 
gling roots at its base, near the tap- 
root ; neck short ; size rather large, — 
usually measuring six or seven inches 
in depth, and four or five inches in its 
largest diameter ; skin purple above 
ground, — below the surface, yellow ; 
flesh yellow, of close, firm texture, and 
of good quality. It is very hardy ; 
forms its bulb promptly and uniformly ; 
and in rich, deep soils, yields abun- 
dantly. For thin and light soils, some 
of the other varieties should be se- 

Common Purple-top Yellow. lected. 




Early Stubble. 

Bulb round, smooth, and regular. The skin, where ex- 
posed to light and air, is of a brownish-green ; but, where 
covered by the soil, yellow. The flesh is firm, and well 
flavored. 

The Early Stubble is recommended as forming its bulbs 
quickly and uniformly, and as being well adapted for late 
sowing. It yields abundantly; keeps well ; is a good sort for 
the table ; and, in some localities, is preferred to the Common 
Yellow for cultivation for farm purposes. 

Green-Top Yellow. 

In form and foliage, this variety resembles the Common 
Purple-top ; but usually attains a larger size when grown in 



RUTA-BAGA, OR SWEDE TURNIP. 89 

similar situations. Skin, above the surface of the soil, green ; 
below ground, yellow. The flesh is solid, sweet, and well 
flavored, but inferior to that of the Purple-top. It keeps 
well, is of fair quality for the table, and, on account of its 
great productiveness, one of the best of all varieties for 
growing for feeding stock. 

Green-Top White. 

Bulb turbinate, smooth, and symmetrical. The skin above 
ground is of a fine, clear, pea-green ; often browned or mel- 
lowed where exposed to the direct influence of the sun : 
below the surface of the ground, it is uniformly white. The 
flesh is also white, comparatively solid, very sweet, and of 
fair quality for table use. It differs from the Purple-top 
White, not only in color, but in size and quality; the bulbs be- 
ing larger, and the flesh not quite so firm or well flavored. 

The Green-top White is productive ; continues its growth 
till the season has far advanced ; is little affected by severe 
weather ; and, when sown in good soil, will yield an agricul- 
tural crop of twenty-five or thirty tons to an acre. 

Laing's Improved Purple-Top. Law. and Gen. Farmer. 

This variety differs from most, if not all, of the varieties of 
Swedish turnips, in having entire cabbage-like leaves, which, 
by their horizontal growth, often nearly cover the surface of 
the ground. In form, hardiness, and quality, it is fully equal 
to any of the other sorts. Growing late in the autumn, it 
is not well adapted to a climate where the winter commences 
early. It has little or no tendency to run to seed in the 
fall ; and even in the spring, when set out for seed, it is a 
fortnight later in commencing this function than other varie- 
ties of Ruta-bagas. It requires good land, in high condi- 
tion ; and, under such circumstances, will yield abundantly, 
and is worthy of cultivation. The bulb, when well grown, has 

12 



90 ESCULENT ROOTS. 

an almost spherical form ; a fine, smooth skin, purple above 
ground, yellow below, with yellow, solid, and well-flavored 
flesh. 

Purple-Top White. 

Bulb oblong, tapering toward the lower extremity, five or 
six inches in diameter, seven or eight inches in depth, and 
less smooth and regular than many of the yellow-fleshed 
varieties. The skin is of a clear rich purple, where it comes 
to air and light, but, below the ground, pure white ; flesh 
white, very solid and fine-grained, sugary, and well flavored. 

The variety is hardy, productive, keeps remarkably well, is 
good for table use, and may be profitably grown for agricul- 
tural purposes. Upwards of twenty-eight tons, or nine 
hundred and sixty bushels, have been raised from an 
acre. 

River's. 

Root regularly turbinate, or fusiform, of full medium size, 
smooth, and with few small or fibrous roots ; neck two inches 
long ; skin, above ground, green, washed with purplish-red 
where most exposed to the sun, — below ground, yellow; flesh 
yellow, firm, sweet, and well flavored. Esteemed one of the 
best, either for stock or the table. Keeps fresh till May or 
June. 

Skirving's Purple-Top. 

Skirving's Improved Pin-ple-top. Skirving's Liverpool. Southold Tur- 
nip, of some localities. 

Bulb ovoid, or regularly turbinate, and rather deeper in 
proportion to its diameter than the common Purple-top Yel- 
low ; surface remarkably smooth and even, with few fibrous 
roots, and seldom deformed by larger accidental roots, al- 
though, in unfavorable soils or seasons, a few coarse roots are 
put forth in the vicinity of the tap-root ; size full medium, — 
five to seven inches in length, and four or five inches in dia- 
meter. Sometimes, when sown early in good soil, and 
harvested late, the average will considerably exceed these 



RUTA-BAGA, OR SWEDE TURNIP. 



91 



dimensions. Neck short, but, when grown in poor soil, com- 
paratively long ; skin, above ground, fine, deep purple, — 
below ground, yellow, — the colors often richly blending to- 
gether at the surface ; flesh yellow, of solid texture, sweet, 
and well flavored. 

This variety was originated by Mr. William Skirving, of 
Liverpool, Eng. In this country it has been widely dissemi- 
nated, and is now more generally cultivated for table use and 
for stock than any other of the Swede varieties. The plants 
seldom fail to form good-sized bulbs. It is a good keeper ; is 
of more than average quality for the table ; and long experi- 
ence has proved it one of the best sorts for cultivation on 
land that is naturally shallow and in poor condition. On 
soils in a high state of cultivation, upwards of nine hundred 
bushels have been obtained from an acre. 

In sowing, allow twenty inches between the rows, and thin 
to ten or twelve inches in the rows. 



Sweet German. 

Bulb four or five inches in dia- 
meter, six or seven inches in 
depth, turbinate, sometimes near- 
ly fusiform. In good soil and 
favorable seasons, it is compara- 
tively smooth and regular ; but, 
under opposite conditions, often 
branched and uneven. Neck two 
or three inches in length ; skin 
greenish - brown above ground, 
white beneath ; flesh pure white, 
of extraordinary solidity, very sweet, mild, and well flavored. 

It retains its solidity and freshness till spring, and often at 
midsummer has no appearance of sponginess or decay. As a 
table variety, it must be classed as one of the best, and is 
recommended for general cultivation. 




Sweet German. 



92 



ESCULENT ROOTt 



White French. 

Long White French. 
The roots of this variety are produced entirely within the 
earth. They are invariably fusiform ; and, if well grown, 
measure four or five inches- in diameter, 
and from eight to ten inches in length. 
Foliage not abundant, spreading ; skin 
white ; flesh white, solid, mild, sweet, and 
delicate. It is not so productive as some 
other varieties, and is therefore not so 
well adapted to field culture ; but for ta- 
ble use it is surpassed by few, if any, of 
its class. 

A rough-leaved, fusiform-rooted variety 
of the common garden-turnip : is known 
by the name of " White French " in many 
localities ; but, according to the most relia- 
ble authority, that name has not only long 
been used in connection with, but pro- 
perly belongs to, the white turnip above 
described. 




White French. 



SALSIFY, OR OYSTER-PLANT. 

Leek-leaved Salsify. Vegetable Oyster. Purple Goat's Beard. 
Tragopogon porrifolius. 

The Salsify is a hardy biennial plant, and is principally 
cultivated for its roots, the flavor of which resembles that of 
the oyster ; whence the popular name. 

The leaves are long and grass-like, or leek-like ; the roots 
are long and tapering, white within and without, and, when 
grown in good soil, measure twelve or fourteen inches in 
length, and rather more than an inch in diameter at the 
crown. 



SALSIFY, OR OYSTER-PLANT. 93 

Soil and Cultivation. — The Oyster-plant succeeds best in 
a light, well- enriched, meftaw soil ; which, previous to sowing 
the seeds, should be stirred to the depth of twelve or fifteen 
inches. The seeds should be sown annually, in the same 
manner and at the same time as the seeds of the carrot and 
parsnip. Make the drills fourteen inches apart; cover the 
seeds an inch and a half in depth ; and thin, while the plants 
are young, to four or five inches asunder. 

Early sowings succeed best ; as the seeds, which are gene- 
rally more or less imperfect, vegetate much better when the 
earth is moist than when dry and parched, as it is liable to 
become when the season is more advanced. Cultivate in the 
usual manner during the summer ; and, by the last of Sep- 
tember or beginning of October, the roots will have attained 
their full growth, and be ready for use. The plants will 
sustain no injury during the winter, though left entirely un- 
protected in the open ground ; and the table may be supplied 
directly from the garden, whenever the frost will admit of 
their removal. A portion of the crop should, however, be 
taken up in autumn, and stored in the cellar, like other roots ; 
or, which is perhaps preferable, packed in earth or sand. 
Roots remaining in the ground may be drawn for use till 
April, or until the plants have begun to send up their stalks 
for flowering. 

Seeds, — production and quantity. — For the production of 
seeds, allow a few plants to remain during the winter in the 
open ground where they were sown. They will blossom in 
June and July. When fully developed, the stem is about 
three feet in height, cylindrical, and branching. The flowers 
are large, of a very rich violet-purple, and expand only by 
day and in comparatively sunny weather. As the flowers are 
put forth in gradual succession, so the heads of seeds are ri- 
pened at intervals, and should be cut as they assume a 
brownish color. 

The seeds are brownish, — lighter or darker as they are 



94 ESCULENT ROOTS. 

less or more perfectly matured, — long and slender, furrowed 
and rough on the sides, tapering t<# a long, smooth point at 
the top, often somewhat bent or curved, and measure ahout 
five-eighths of an inch in length. They will keep four 
years. 

An ounce contains three thousand two hundred seeds, and 
will sow a row eighty feet in length. Some cultivators put 
this amount of seed into a drill of sixty feet ; but if the seed 
is of average quality, and the season ordinarily favorable, one 
ounce of seed will produce an abundance of plants for eighty 
or a hundred feet. 

Use. — The roots are prepared in various forms ; but, when 
simply boiled in the manner of beets and carrots, the flavor 
is sweet and delicate. The young flower-stalks, if cut in the 
spring of the second year and dressed like asparagus, resem- 
ble it in taste, and make an excellent dish. 

The roots are sometimes thinly sliced, and, with the addi- 
tion of vinegar, salt, and pepper, served as a salad. They 
are also recommended as being remedial or alleviating in 
cases of consumptive tendency. 

There is but one species or variety now cultivated. 



SCOLYMUS. 

Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus. 

In its natural state, this is a perennial plant; but, when cul- 
tivated, it is generally treated as an annual or as a biennial. 
The roots are nearly white, fleshy, long, and tapering in their 
general form, and, if well grown, measure twelve or fifteen 
inches in length, and an inch in diameter at the crown. 
When cut or bruised, or where the fibrous roots are broken 
or rubbed off, there exudes a thick, somewhat viscous fluid, 
nearly flavorless, and of a milk-white color. The leaf is 



SCORZONERA. 95 

large, often measuring a foot or more in length, and three 
inches in diameter, somewhat variegated with green and 
white, deeply lobed ; the lobes or divisions toothed, and the 
teeth terminating in sharp spines, in the manner of the leaves 
of many species of thistles. When in flower, the plant is 
about three feet in height. The flowers, which are put forth 
singly, are of an orange-yellow, and measure an inch and a 
half in diameter. The seeds are flat, and very thin, mem- 
branous on the borders, of a yellowish color, and retain their 
vitality three years. An ounce contains nearly four thousand 
seeds. 

Soil and. Cultivation. — Any good garden loam is adapted 
to the growth of the Scolymus. It should be well and deeply 
stirred as for other deep-growing root crops. The seeds 
should be sown from the middle of April to the 10th of May, 
in drills an inch deep, and fourteen inches asunder. . Thin 
the young plants to five inches distant in the rows ; and, 
during the summer, treat the growing crop as parsnips or 
carrots. 

Use. — It is cultivated exclusively for its roots, which are 
usually taken up in September or October, and served at 
table, and preserved during the winter, in the same manner 
as the Salsify, or Oyster-plant. They have a pleasant, deli- 
cate flavor ; and are considered to be not only healthful, but 
remarkably nutritious. 



SCORZONERA. 

Black Oyster-plant. Black Salsify. Scorzonera Hispanica. 
This is a hardy perennial plant, introduced from the south 
of Europe, where it is indigenous. The root is tapering, and 
comparatively slender, — when well developed, measuring 
about a foot in length, and an inch in diameter near the 
crown, or at the broadest part ; skin grayish-black, coarse, 
somewhat reticulated, resembling the roots of some species of 



96 ESCULENT ROOTS. 

trees ; flesh white ; leaves long, ovate, broadest near the end, 
and tapering sharply to the stem. They are also more or 
less distinctly ribbed, and have a few remote teeth, or serra- 
tures, at the extremities. When in flower, the plant measures 
about four feet in height ; the stalk being nearly cylindrical, 
slightly grooved or furrowed, smooth, and branched towards 
the top. The flowers are large, terminal, yellow ; the seeds 
are whitish, longer than broad, taper towards the top, and 
retain their vitality two years. An ounce contains about two 
thousand five hundred seeds. 

Soil and Culture. — Though a perennial, it is generally 
cultivated as an annual or biennial, in the manner of the car- 
rot or parsnip. Thompson says, " It succeeds best in a light, 
deep, free soil and an open situation. It is raised from seed, 
which may be sown in drills one foot apart, covering with 
soil to. the depth of half an inch. As it is apt to run to seed 
the same year in which it is sown, and consequently to be- 
come tough and woody," the planting should not be made too 
early, particularly in the warmer sections of the country. A 
second sowing may be made about four weeks from the first, 
" as a precautionary measure, in case the plants of the 
first sowing should run. The young plants, when three or 
four inches high, should be thinned out to eight inches 
asunder in the rows. Towards the middle or last of Septem- 
ber, the roots will have attained sufficient size to be drawn 
for immediate use : others will come in for use in October and 
November. In the latter month, they will be in perfection ; 
and, before the closing-up of the ground, a quantity may be 
taken up, and stored in sand for the winter. When the 
ground is open, the roots may be drawn from time to time, 
as required for immediate use. About the middle of April, 
the roots remaining in the ground will begin to run to flower ; 
after which they soon become hard, woody, and unfit for the 
table. Before this takes place, however, they may be taken 
up, and stored in sand, where they may be kept for use till 
May or June." 



SKIRRET. 97 

To raise Seed. — Allow a few well-grown plants to remain 
in the ground during winter ; or select a few good-sized roots 
from those harvested in autumn, and reset them in April, 
about eighteen inches apart, covering them to the crowns. 
The seed will ripen at the close of the summer or early in 
autumn. Seed saved from plants of the growth of two sea- 
sons is considered best ; that produced from yearling plants 
being greatly inferior. 

Use. — It is cultivated exclusively for its roots ; no other 
portion of the plant being employed in domestic economy. 
The flesh of these is white, tender, sugary, and well flavored. 
They are boiled in the manner of the parsnip, and served 
plain at the table ; or they may be cooked in all the forms of 
salsify or scolymus. Before cooking, the outer, coarse rind 
should be scraped off, and the roots soaked for a few hours 
in cold water for the purpose of extracting their bitter 
flavor. 



SKIRRET. 

Crummock, of the Scotch. Siuin sisarum. 

Skirret is a hardy perennial, and is cultivated for its roots, 
which are produced in groups, or bunches, joined together at 
the crown or neck of the plant. They are oblong, fleshy, of 
a russet-brown color without, white within, very sugary, and, 
when well grown, measure six or eight inches in length, and 
nearly an inch in diameter. 

The leaves of the first year are pinnate, with seven or nine 
oblong, finely toothed leaflets. When fully developed, the 
plant measures from three to five feet in height; the stem 
being marked with fine, parallel, longitudinal grooves, or 
lines. The flowers are small, white, and are produced in 
umbels at the extremities of the branches. The seeds, eight 
thousand of which are contained in an ounce, are oblong, of a 
greenish-gray color, and closely resemble those of the com- 

13 



98 ESCULENT ROOTS. 

mon caraway. They will keep but two years ; and, even when 
newly grown, sometimes remain in the ground four or five 
weeks before vegetating. 

Soil and Culture. — Skirret succeeds best in light, mellow 
soil, and is propagated by suckers, or seeds. The best method 
is to sow the seeds annually, as, when grown from slips, or 
suckers, the roots are liable to be dry and woody ; the seeds, 
on the contrary, producing roots more tender, and in greater 
perfection. 

Sow the seeds in April, in drills one foot apart, and about 
an inch in depth ; thin to five or six inches ; and, in Septem- 
ber, some of the roots will be sufficiently grown for use. 
Those required for winter should be drawn before the 
closing-up of the ground, and packed in sand. 

To propagate by Slips, or Suckers. — In the spring, remove 
the required number of young shoots, or sprouts, from the side 
of the roots that have remained in the ground during winter, 
not taking any portion of the old root in connection with the 
slips ; and set them in rows ten inches asunder, and six inches 
apart in the ioavs. They will soon strike, and produce roots 
of suitable size for use in August or September. 

To raise Seeds. — The plants that have remained in the 
ground during the winter, if not disturbed, will send up stalks 
as before described, and ripen their seeds at the close of the 
summer. Two or three plants will yield all the seeds ordi- 
narily required for a single garden. 

Use. — The roots were formerly much esteemed, but are 
now neglected for those greatly inferior. When cooked and 
served as salsify or scorzonera, they are the whitest and sweet- 
est of esculent roots, and afford a considerable portion of 
nourishment. 

There are no varieties. 



SWEET POTATO. 99 



SWEET POTATO. 

Spanish Potato. Carolina Potato. Convolvulus batatus. Ipomoea 
batatas. 

The Sweet Potato is indigenous to both the East and West 
Indies. Where its growth is natural, the plant is perennial ; 
but, in cultivation, it is always treated as an annual. The 
stem is running or climbing, round and slender ; the leaves 
are heart-shaped and smooth, with irregular, angular lobes ; 
the flowers, which are produced in small groups of three or 
four, are large, bell-shaped, and of a violet or purple color ; 
the seeds are black, triangular, and retain their vitality two 
or three years, — twenty-three hundred are contained in an 
ounce. 

The plants rarely blossom in the Northern or Middle States, 
and the perfect ripening of the seeds is of still more rare 
occurrence. The latter are, however, never employed in 
ordinary culture ; and are sown only for the production of 
new varieties, as is sometimes practised with the common 
potato. 

Soil, Planting, and Cultivation. — In warm climates, the 
Sweet Potato is cultivated in much the same manner as 
the common potato is treated at the North. It succeeds best 
in light, warm, mellow soil, which should be deeply stirred 
and well enriched. The slips, or sprouts, may be set on ridges 
four feet apart, and fifteen inches from plant to plant ; or in 
hills four- or five feet apart in each direction, three plants 
being allowed to a hill. During the summer, give the vines 
ordinary culture ; and late in September, or early in October, 
the tubers will have attained their growth, and be ready for 
harvesting. The slips, or sprouts, are generally obtained by 
setting the tubers in a hot-bed in March or April, and break- 
ing off or separating the sprouts from the tubers as fast as 
they reach four or five inches in height or attain a suitable 



100 ESCULENT ROOTS. 

size for transplanting. In favorable seasons, the plucking 
may be repeated three or four times. In setting out the 
slips, the lower part should be sunk from one-third to one- 
half the entire length ; and, if very dry weather occurs, water 
should be moderately applied. 

Keeping. — The essentials for the preservation of Sweet 
Potatoes are dryness and a warm and even temperature. 
Where these conditions are not supplied, the tubers speedily 
decay. By packing in dry sand, and storing in a warm, dry 
room, they are sometimes preserved in the Northern States 
until the time of starting the plants in spring. 

Varieties. — Though numerous other varieties, less marked 
and distinctive, are described by different authors, and are 
catalogued by gardeners and seedsmen, the principal are as 
follow : — 

Kentucky Early Red. Murray. 

Red Nansemond. 

Tubers red, or purplish-red, of medium size ; flesh yellow, 

dry, sweet, and of good quality. A very prolific, hardy 

variety ; recommended as the best red Sweet Potato for 

Northern culture. 

Large White. 
Patate-blanche of the French. 

Tubers from six to ten inches in length, — thickest at the 
middle, where they measure from two to nearly three inches 
in diameter ; weight from six ounces to a pound and up- 
wards ; skin dusky white ; flesh nearly white, but with a 
shade of yellow. Not so fine-grained or so sweet as the Yel- 
low or Purple, but quite farinaceous and well flavored. 

It requires a long season in order to its full development ; 
but, being remarkably hardy, it will succeed well in any of 
the Middle States, and attain a fair size in the warmer sec- 
tions of New England. 



SWEET POTATO. 101 



Nansemond. 

Yellow Nansemond. 

A variety said to have originated in Nansemond County, 
Va. ; whence the name. Tubers large, yellow, swollen at 
the middle, and tapering to the ends ; flesh yellow, dry, 
unctuous, sweet, and well flavored. 

It is early fit for the table ; matures in short seasons ; is 
very productive ; succeeds well in almost any tillable soil ; 
and, having been long acclimated, is one of the best sorts for 
cultivation at the North, — very good crops having been 
obtained in Maine and the Canadas. 

Purple-Skinned. 
New-Orleans Purple. Patate violette. Vil. 

Tubers swollen at the middle, and tapering in each direc- 
tion to a point, — measuring, when well grown, from seven to 
nine inches in length, and from two to three inches in diame- 
ter ; skin smooth, reddish-purple ; flesh fine-grained, sugary, 
and of excellent quality. The plants attain a remarkable 
length, and the tubers are rarely united about the neck as in 
most other varieties. 

The Purple-skinned is early and productive, but keeps 
badly. It would probably succeed much better in cool 
climates than either the White or the Yellow. It is much 
grown in the vicinity of Paris. 

Red-Skinned, or American Red. 

Tubers fusiform, long, and comparatively slender, — the 
length often exceeding twelve inches, and the diameter rarely 
above two inches ; weight from three to ten ounces ; skin 
purplish-red, smooth and shining; flesh yellow, very fine- 
grained, unctuous, sugary, and farinaceous ; plant long and 
slender. 



102 ESCULENT ROOTS. 

This variety is early, quite hardy, very productive, and 
excellent, but does not keep so well as the yellow or white 
sorts. It is well adapted for cultivation in the cooler sections 
of the United States ; where, in favorable seasons, the crop 
has proved as certain, and the yield nearly as abundant, as 
that of the common potato. 

EOSE-COLORED. Vil. 

Tubers somewhat ovoid, or egg-shaped, often grooved, or 
furrowed, and of extraordinary size. Well-grown specimens 
will measure eight or nine inches in length, and four inches 
or more in diameter ; frequently weighing two and a half, 
and sometimes greatly exceeding three pounds. Skin rose- 
colored, shaded or variegated with yellow ; flesh sweet, of a 
pleasant, nut-like flavor, but less soft or unctuous than that of 
the other varieties. 

It is hardy, remarkably productive, and, its excellent 
keeping properties considered, one of the best sorts for culti- 
vation. 

Yellow-Skinned. 
Yellow Carolina. 

Tubers from six to ten inches in length, thickest at the 
middle, where they measure from two to three inches in dia- 
meter, and pointed at the extremities ; weight varying from 
four to twelve ounces and upwards ; skin smooth, yellow ; 
flesh yellow, fine-grained, unctuous, and remarkably sugary, — 
surpassing, in this last respect, nearly all other varieties. Not 
so early as the Red-skinned or the Purple. 

When grown in the Southern States, it yields well ; per- 
fectly matures its crop ; and, in color and flavor, the tubers 
will accord with the description above given. When grown 
in the Middle States, or in the warmer parts of New Eng- 
land, it decreases in size ; the tubers become longer and more 
slender; the color, externally and internally, becomes much 



TUBEROUS-ROOTED TROPCEOLUM. 103 

paler, or nearly white ; and the flesh, to a great extent, loses 
the fine, dry, and sugary qualities which it possesses when 
grown in warm climates. 



TUBEROUS-ROOTED CHICKLING VETCH. 
Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus. 

Perennial; stem about six feet high, — climbing, slender, 
four-sided, smooth, and of a clear green color ; flowers rather 
large, in bunches, of a fine carmine rose-color, and somewhat 
fragrant ; pod smooth ; seeds rather large, oblong, a little 
angular, of a brown color, spotted with black ; root spread- 
ing, furnished with numerous blackish, irregularly shaped 
tubers, which are generally from an ounce to three ounces in 
weight. 

The roots are very farinaceous, and, when cooked, are highly 
esteemed. In taste, they somewhat resemble roasted chest- 
nuts. Where the roots are uninjured by the winter, the 
plant increases rapidly, and is liable to become a troublesome 
inmate of the garden. 



TUBEROUS-ROOTED TROPCEOLUM. Thomp. 

Ysano. Tropceolum tuberosum. 

This is a perennial plant from Peru, and deserves mention 
as a recently introduced esculent. It produces an abundance 
of handsome yellow and red tubers, about the size of small 
pears ; the taste of which is not, however, very agreeable. 
On this account, a particular mode of treatment has been 
adopted in Bolivia, where, according to M. Decaisne, they 
are treated in the following manner : — 



104 ESCULENT ROOTS. 

The tubers designated "Ysano," at La Paz, require to be 
prepared before they are edible. Indeed, when prepared like 
potatoes, and immediately after being taken up, their taste 
is very disagreeable. But a mode of making them palatable 
was discovered in Bolivia ; and the Ysano has there become, 
if not a common vegetable, at least one which is quite edible. 
The means of making them so consists in freezing them after 
they have been cooked, and they are eaten when frozen. In 
this state it is said that they constitute an agreeable dish, and 
that scarcely a day passes at La Paz without two lines of deal- 
ers being engaged in selling the Ysano, which they protect 
from the action of the sun by enveloping it in a woollen cloth, 
and straw. Large quantities are eaten sopped in treacle, and 
taken as refreshment during the heat of the day. 

Propagation and Culture. — The plant may be propagated 
by pieces of the tubers, in the same manner as potatoes ; an 
eye being preserved on each piece. The sets should be 
planted in April or May, according to the season, about four 
feet apart, in light, rich soil. The stems may be allowed to 
trail along the ground, or pea-sticks may be placed for their 
support. In dry soils and seasons, the former method should 
be adopted ; in those which are moist, the latter. The tubers 
are taken up in October, when the leaves begin to decay, and 
stored in sand. 



THE TURNIP. 

English Turnip. Brassica rapa. 

The common Turnip is a hardy, biennial plant, indigenous 
to Great Britain, France, and other parts of Europe. The 
roots of all the varieties attain their full size during the first 
year. The radical leaves are hairy and rough, and are usually 
lobed, or lyrate ; but, in some of the sorts, nearly spatulate, 



THE TURNIP. 105 

with the borders almost entire. The flowers are produced in 
May and June of the second year, and the seeds ripen in Ju- 
ly ; the flower-stalk rises three feet or more in height, with 
numerous branches ; the leaves are clasping, and much 
smoother and more glaucous than the radical leaves of the 
growth of the previous year ; the flowers are yellow, and are 
produced in long, loose, upright, terminal spikes ; the seeds 
are small, round, black, or reddish-brown, and are very simi- 
lar, in size, form, and color, in the different varieties, — ten 
thousand are contained in an ounce, and they retain their 
vitality from five to seven years. 

Propagation and Culture. — All the sorts are propagated 
by seeds ; which should be sown where the plants are to 
remain, as they do not generally succeed well when trans- 
planted. Sowings for early use may be made the last of 
April, or beginning of May ; but as the bulbs are seldom 
produced in perfection in the early part of the season, or 
under the influence of extreme heat, the sowing should be 
confined to a limited space in the garden. The seeds may 
be sown broadcast or in drills : if sown in drills, they should 
be made about fourteen inches apart, and half an inch in 
depth. The young plants should be thinned to five or six 
inches asunder. For a succession, a few seeds may be sown, 
at intervals of a fortnight, until the last week in July ; from 
which time, until the 10th of August, the principal sowing is 
usually made for the winter's supply. In the Middle States, 
and the warmer portion of New England, if the season is 
favorable, a good crop will be obtained from seed sown as late 
as the last week in August. 

Harvesting. — Turnips for the table may be drawn directly 
from the garden or field until November, but must be har- 
vested before severe freezing weather ; for, though compara- 
tively very hardy, few of the varieties will survive the winters 
of the Northern States in the open ground. 

14 



106 ESCULENT ROOTS. 

Seed. — As the various kinds readily hybridize, or intermix, 
only one variety should be cultivated in the same neighbor- 
hood for seed. Select the best-formed bulbs, and transplant 
them out in April, in rows two feet apart, and one foot apart 
in the rows, just covering the crowns with earth, or leaving 
the young shoots level with the surface of the ground. 

An ounce of seed will sow eight rods of land, and a 
pound will be sufficient for an acre. 

Varieties. — The varieties are numerous, as follow : — 



Altrincham. Law. 

Yellow Altrincham. Altringham. 

This is a yellow -fleshed, field variety, of rather less than 

average size. The bulb, however, is of a fine, globular 

shape, with a light-green top, very small neck and tap-root, 

and possessed of considerable solidity. 

Border Imperial. 
Border Imperial Purple-top Yellow. 

Bulb five or six inches in diameter, nearly spherical, some- 
times flattened, and usually very smooth and symmetrical ; 
skin yellow, the upper surface of a bright purple ; flesh yel- 
low, firm, and sugary ; leaves large. 

The variety is of English origin, and is recommended for 
its earliness and great productiveness. 

Chivas's Orange Jelly. Tliomp. 

Bulb of a handsome, round form, with a small top ; the 
skin is pale orange ; and the flesh yellow, juicy, sweet, and 
tender. It has very little fibre ; so that, when boiled, it almost 
acquires the consistence of a jelly. It originated in Cheshire, 
Eng. 



THE TURNIP. 



107 



Cow-Horn. 

Long Early White Vertus. Vil. 
Root produced much above ground, nearly 
cylindrical, rounded at the end, ten or twelve 
inches in length, nearly three inches in dia- 
meter, and weighing from one and a half to 
two pounds. The skin is smooth and shin- 
ing, — white below the surface of the ground, 
and green at the top ; the flesh is white, 
tender, and sugary. Early, very productive, 
and remarkable for its regular form and good 
quality. As a field-turnip, it is one of the 
best ; and, when pulled young, good for table 
use. During winter, the roots often become 
dry and spongy. 

Dales's Hybrid. Laiv. 




Cow-horn Turnip 



This variety is of English origin, and is said to be a hybrid 
from the Green-top Swede and the common White Globe. 
Its prevailing traits are, however, those of the White Globe ; 
inasmuch as its roots are similar in form and texture. 

Foliage strong and luxuriant ; root large, oblong, pale yel- 
low ; the upper surface light green ; neck and tap-root small. 
The' form of the bulb, though generally oblong, is sometimes 
nearly globular ; but its more material characteristics, large 
size, and luxuriance of growth, are uniformly the same. Its 
reputation as a turnip of very superior quality has not been 
sustained in this country. 

Early Flat Dutch. 

Early White Dutch. White Dutch. 

An old and well-known early garden variety ; bulb round, 

very much flattened, and produced mostly within the earth ; 

skin white, somewhat washed with green at the insertion of 



108 ESCULENT ROOTS. 

the leaves, which are of medium size. Before the bulb has 
attained its full dimensions, the flesh is fine-grained, tender, 
and sweet ; but when ripe, especially in dry seasons, it often 
becomes spongy and juiceless : in which condition, it is of no 
value for the table ; and, even for stock, is comparatively 
worthless. Average specimens measure about four inches in 
diameter, and two inches and a half in depth. 

Early Yellow Dutch. 
Yellow Dutch. 
This variety has a small, globular root, of a pale-yelloAv 
color throughout. It somewhat resembles the Yellow Malta, 
and is a good garden variety. The portion of the bulb above 
ground, and exposed to the sun, is washed with green. It is 
of medium size, early, tender, rather close-grained, and 
sugary ; better suited for use in summer and autumn than for 
winter. By some, the variety is esteemed the best of the yel- 
low garden turnips. 

Finland. Law. 
Yellow Finland. 
This is a beautiful, medium-sized turnip, of a bright yellow 
throughout, even to the neck; somewhat similar to a firm 
Yellow Malta, but of finer color. The un- 
der part of the bulb is singularly depressed : 
from this depression issues a small, mouse- 
tail-like root. It is somewhat earlier, and 
also hardier, than the Yellow Malta. 

The flesh is tender, close-grained, and of 
a sweet, sugary flavor ; the leaves are small, 
and few in number ; bulb about two inches 
in thickness by four inches in diameter, weighing eight or ten 
ounces. An excellent garden variety. 

Freneuse. 
Root produced within the earth, — long, tapering, and rather 
symmetrical ; size small, — average specimens measuring five 




THE TURNIP. 109 

or six inches in length, an inch and a half in diameter at the 
crown, and weighing eight or ten ounces ; skin white, or yel- 
lowish-white ; flesh white, dry, very firm, and sugary ; leaves 
small, deep green, spreading. Half early, and one of the 
best of the dry-fleshed varieties. 

Golden Ball. M'Int. Vil. 
Yellow Globe. 
Bulb produced mostly within the earth, nearly globular, 
and very smooth and symmetrical ; skin bright yellow below 
ground, greenish above ; leaves compara- 
tively small, spreading; flesh pale yellow, 
sweet, and well flavored, but not so fine- 
grained as that of many other varieties. It 
is a good table turnip ; and with the Robert- 
son's Golden Stone, which it greatly resem- 
bles, the most valuable for cultivation, where 
large-sized garden turnips are required. Its GowenBaii. 
size is about that of the last named. Average specimens 
measure four inches in diameter, nearly the same in depth, 
and weigh from twelve to fourteen ounces. 

Green Globe. Law. 
Green-top White Globe. 

Roots of a fine, globular shape, with a small neck and tap- 
root ; very white below, and green above, the surface of the 
ground ; of medium size, hardy, and firm in texture, but 
scarcely so much so as the Green Round ; than which it 
arrives at maturity rather earlier. It is somewhat larger than 
the White Norfolk ; has large, deep-green foliage ; grows 
strongly ; and produces extraordinary crops : but it soon 
becomes spongy, and often decays in autumn or early in 
winter. 

A sub-variety, of larger size and with softer flesh, is known 
by the name of Hungarian Green-top Globe. 




110 ESCULENT ROOTS. 



Green Norfolk. Law. 
Green-top Norfolk. Green Round. 

A sub-variety of the White Norfolk, of nearly the same 
form and size ; the bulb differing principally in the color of 
the top, which is green. 

The Norfolk turnips are all of a peculiar flattish form ; 
rather hollowed towards their neck, as also on their under 
side. When grown to a large size, they become more or less 
irregular, or somewhat angular. The Green-top variety pos- 
sesses these characters in a less degree than the White-top ; 
and is generally round, flattened, but not much hollowed, on 
the upper or under surface. It is hardier than the White or 
Red varieties. 

Green Tankard. Law. 

Roots more than half above ground ; oblong, or tankard- 
shaped; of a greenish color, except on the under surface, 
which is white ; flesh white and sweet, but of coarse texture. 

The term "Tankard" is applied to t such common field 
turnips as are of an oblong shape, and the roots of which, in 
general, grow much above the surface of the ground. Such 
oblong varieties, however, as approach nearest to a round or 
globular form, are sometimes termed " Decanter," or " Decan- 
ter-shaped turnips." 

In good soils, the Green Tankard sometimes attains a 
weight of eight or ten pounds. As a garden variety, it is of 
little value. 

Green-Top Flat. 

Similar in size, form, and quality to the common Purple- 
top Flat ; skin, above ground, green. 

Long grown in New England for feeding stock ; and, in its 
young state, often used as a table turnip. Now very little 
cultivated. 



THE TURNIP. Ill 

Green-Top Yellow Aberdeen. Law. 
Green-top Yellow Bullock. 
An old and esteemed variety, similar in size and form to 
the Purple-top Yellow Aberdeen : the color of the top is 
bright greerr. 

Lincolnshire Red Globe. 

This variety is remarkable for its large, deep-green, luxu- 
riant foliage. Bulb very large, roundish ; skin, below ground, 
white, — above the surface, purple ; flesh white, firm, and, 
when young, well flavored, and adapted to table use. It yields 
abundantly ; is uniformly fair, and free from small roots ; an 
average keeper ; and deserving of cultivation, especially for 
agricultural purposes. 

Long Black. 

Except in the form of its roots, this variety much resem- 
bles the Round Black. It possesses the same peculiar, 
piquant, radish-like flavor ; and is served at table in the same 
manner. 

Long White Maltese. 
Long White Clairfontaine. Vil. 

Roots eight or nine inches in length, an inch and a half in 
diameter, somewhat fusiform, and very smooth and symmetri- 
cal. The crown rises two or three inches above the surface 
of the ground, and is of a green color, except where exposed 
to the sun, when it often becomes purple or reddish-brown. 
Below the surface of the soil, the skin is of a dull or dirty 
white. Flesh white, moderately fine, tender, and of a sugary 
flavor. Half early. 

The variety has some resemblance to the Cow-horn ; but is 
smaller, and the flesh not so white. 



112 ESCULENT ROOTS. 



Petrosowoodsks. 



Bulb of medium size, flattened, — comparatively smooth 
and regular ; tap-root very slender, issuing from a basin ; skin 
blackish-purple above and below ground, sometimes changing 
to yellow about the tap-root of large or overgrown bulbs ; 
flesh yellow, fine-grained, and tender, if grown in cool 
weather, but liable to be fibrous and strong-flavored when 
grown during the summer months. The variety is early, and 
must be classed as a garden rather than as a field turnip. 

Pomeranian Globe. 

Bulb globular, remarkably smooth and regular; the neck 
is small, and the skin white, smooth, and glossy ; the flesh is 
white, close-grained, tender, and sweet ; the leaves are large, 
and of a dark-green color, with paler or whitish nerves. 
Half early. 

When in perfection, the bulbs measure three and a half or 
four inches in diameter, about the same in depth, and weigh 
from fourteen to eighteen ounces. If sown early in good 
soil, and allowed the full season for development, the roots 
sometimes attain a weight of eight or ten pounds. It is gene- 
rally cultivated as a field turnip, but is also sown as a garden 
variety ; the roots being of good quality for the table, if 
pulled when about half grown. 

Preston, or Liverpool Yellow. Law. 

An early sort, somewhat resembling the Yellow Malta : 
the bulbs attain a larger size, the foliage is stronger, and the 
basin, or depression, about the tap-root less deeply sunk. 

Purple-Top Flat. 
Red-top Flat. 
Bulb round, flattened, nearly one-half growing above 
ground ; neck and tap-root small ; skin reddish-purple where 



THE TURNIP. 113 

exposed to light and air, and white below the surface of the 
soil ; flesh very white, close-grained while young, and of a su- 
gary but often bitter taste. During winter, it usually becomes 
dry and spongy. Average specimens measure two and a half 
inches in depth, four or five inches in diameter, and weigh 
from sixteen to twenty ounces. 

This old and well-known variety, at one period, was the 
principal field as well as garden turnip of the Northern and 
Middle States. It is now, however, very little cultivated ; 
being superseded by the Strap-leaved and other more de- 
sirable sorts. 

Purple-Top Strap-Leaved. 

Bulb very flat, smooth, and regular in form, produced 
almost entirely above ground; tap-root slender ; leaves few, 
upright, broad, rounded at the ends, 
and tapering to the neck, which is 
very small ; skin above, clear, bright 
purple, — below, pure white, often fine- 
ly clouded or shaded at the union of the 
colors ; flesh clear white, firm, solid, 
sugary, mild, and remarkably well- 
flavored ; size medium, — measuring 
about two inches and a half in depth *ww*-^*»«*»»*- 
by four or five inches in diameter, and weighing from ten to 
twelve ounces. Field-grown roots, with the benefit of a long 
season and rich soil, attain much greater dimensions ; often, 
however, greatly deteriorating in quality as they increase 
over the average size. 

This variety is unquestionably one of the best of the flat 
turnips, either for the garden or field. It is early, hardy, 
very prolific, will thrive in almost any description of soil, is 
of excellent quality, and rarely fails to yield a good crop. It 
is the best of all the flat turnips for sowing among corn or 

15 




114 ESCULENT ROOTS. 

potatoes, or upon small patches of the garden from which 
early pease or beans have been harvested. 

Purple-Top Yellow Aberdeen. 
Purple-top Aberdeen. Purple-top Yellow Bullock. 

Bulb globular, reddish-purple above, and deep yellow be- 
low ; tap-root very small ; leaves deep green, comparatively 
short, and inclined to grow horizontally. 

In rich soil and long seasons, the bulbs sometimes attain a 
weight of eight or ten pounds ; but specimens of average size 
measure about four inches in depth, nearly five inches in dia- 
meter, and weigh from sixteen to twenty ounces. The flesh 
is pale yellow, tender, sugary, and nearly equal to that of the 
Swedes in solidity. The variety is very hardy, and, although 
generally grown for farm purposes, is really superior to many 
sorts cultivated exclusively for table use. 

Red Globe. Law. 

An old, medium-sized, globular turnip, well suited for 
cultivation in light soil and on exposed or elevated situations. 
Skin red, where exposed to the sun, — below ground, white ; 
flesh white, and finer in texture than that of the White Globe. 
It is not suited for table use ; and is generally field-grown, and 
fed to stock. 

Red Norfolk. 
Red-top Norfolk. Red Round. 
This is a sub-variety of the White Norfolk, the size and 
form being nearly the same. Skin washed, or clouded with 
red where exposed to the light. It is firmer in texture, and 
more regular in its form, than the last named ; and, if there 
be any difference in size, this is the smaller variety. 



the turnip. 115 

Red Tankard. 

Bulb produced partially above ground, pyriform, eight or 
nine inches in depth, four or five inches in diameter, and 
weighing about three pounds; below ground, the skin is 
white, — above, purple or violet; flesh white, rather firm, 
sugary, and well flavored; foliage large. 

It is recommended for its earliness and productiveness, but 
must be considered a field rather than a table variety. 

Robertson's Golden Stone. M'bit. Til. 

An excellent, half-early variety ; form nearly globular ; 
color deep orange throughout, sometimes tinged with green 
on the top ; size above medium, — average specimens measur- 
ing nearly four inches in depth, four inches in diameter, and 
weighing from sixteen to eighteen ounces ; flesh firm, and well 
flavored. 

The Robertson's Golden Stone is remarkably hardy, keeps 
well, and is one of the best of the Yellows for autumn or 
winter use. 

Round Black. Law. 

Leaves few, small, and comparatively smooth ; bulb pro- 
duced almost or altogether under ground, of an irregular, 
roundish form, often divided, or terminating in thick branches at 
its lower extremity ; skin black, and very tough ; flesh white. 

The variety is extensively cultivated in some parts of Eu- 
rope, and is much esteemed for its peculiar, piquant, some- 
what radish-like flavor. It is sometimes served in its crude 
state as a salad. 

Six Weeks. Law. 
Autumn Stubble. Early Dwarf. 
Bulb produced much above ground, rather large, and of an 
irregular, globular form. It soon arrives at maturity; but, on 



116 ESCULENT ROOTS. 

account of its natural softness of texture, should always be 
sown late, and used before severe frosts. As descriptive of 
its earliness, it has received the above names ; being suited 
for very late sowing, after the removal of early crops ; or for 
making up blanks in turnip-fields, where the first sowing may 
have partially failed. 

It is well flavored, but soon becomes dry and spongy, and 
is unsuitable for use during winter. Skin white below the 
surface of the ground, greenish above. Field-grown speci- 
mens sometimes weigh three pounds and upwards. 

Small Long Yellow. 

Leaves very small, and spreading ; root generally entirely 
under ground, small, and of an oblong or carrot shape, ter- 
minating abruptly at the point ; skin pale yellow ; flesh 
yellow, firm, dry, and sugary, with some degree of piquancy. 
It is a good variety for the table, and also a good keeper. 

Snow-Ball. 
Navet Boule de Neige. Vil. 

The bulb of this variety is nearly spherical, very smooth 
and regular; size medium, — the average dimensions being 
four inches in diameter, four and a half in depth, and the 
weight about a pound. The neck is small, and the skin 
white. The flesh of the young bulbs is white, fine-grained, 
tender, and sugary ; but, if overgrown or long kept, it is 
liable to become dry and spongy. 

The variety is early, and, though classed by seedsmen as a 
garden turnip, is well adapted for field culture ; as it not only 
yields abundantly, but succeeds well when sown late in the 
season on land from which early crops have been harvested. 

Stone Globe. 

Bulb globular, and regularly formed, growing mostly be- 
neath the surface of the ground. It belongs to the White- 



THE TURNIP. 117 

globe varieties, and is considered the hardiest and the best 
suited for winter use of any of its class. The leaves are 
larger, stronger, and deeper colored, than any of the White- 
globe sorts. 

Skin and flesh white ; texture moderately close ; • flavor 
sweet, and its keeping properties good ; size rather large. 

Teltow, or Small Berlin. 
Teltau. 

This is said to be the smallest of turnips ; its leaves not 
exceeding in number those of the radish. The root is fusi- 
form or spindle-shaped, not very regular, and produced 
entirely under ground ; skin dusky white ; flesh dry, dull 
white, very fine-grained, piquant, and sugary ; leaves erect, 
yellowish-green. Early. The roots measure three inches 
long by about an inch and three-fourths at their largest 
diameter, and weigh from three to four ounces. 

The Teltow Turnip is much esteemed on account of its 
excellent qualities, and is one of the best early garden varie- 
ties. 

According to Loudon, it is in high repute in France, Ger- 
many, and Holland ; and is grown in the sandy fields around 
Berlin, and also near Altona, whence it is imported to the 
London market. It is, or was, grown in immense quantities 
in the neighborhood of Moscow. 

The peculiar flavor is in the outer rind. When used, it 
should not be peeled. It bears transplanting well ; and may be 
set in rows one foot apart, and nine inches apart in the rows. 

Waite's Hybrid Eclipse. 

A recent variety, of English origin, introduced by Mr. 
John G. Waite, a seed-merchant of London. As figured and 
described, it is of large size, very richly colored, and remark- 
ably smooth and symmetrical. At the crown, it is broad and 
round-shouldered, and measures about six inches in diameter ; 



118 ESCULENT ROOTS. 

which size is nearly retained to a depth of eight or nine 
inches, when it contracts in a conical form to a tap-root. 
Color of upper portion, clear purple, richly clouded, and 
contrasting finely with the yellow on the lower part. It is 
represented as a turnip of excellent quality, and as being 
very productive. 

When cultivated in this country, it has generally fallen 
short of the excellence it is represented as attaining in Eng- 
land. It is apparently not adapted to the dry and warm 
summers of the United States. 

White Globe. Law. 
Common Field Globe. 

Root globular ; skin smooth, perfectly white ; flesh also 
white ; neck and tap-root small. Although this description 
embraces the principal characters of the White Globe, there 
is considerable variety in the turnips to which this name is 
applied, arising from the degree of care and attention be- 
stowed by growers in selecting their seed-roots ; and the 
shape is often not a little affected by the soil in which they 
are grown. Thus Globes of any kind, and particularly those 
of this variety, when grown on a very superior, rich soil, may 
be said to be forced beyond their natural size, and thereby 
acquire somewhat of a monstrous or overgrown appearance ; 
losing, in a great measure, their natural symmetry. 

This variety is better adapted to field culture than to the 
garden, as it is altogether too coarse in texture for table use. 
It is a poor keeper, and, in unfavorable seasons, sometimes 
decays before the time of harvesting. Specimens have been 
grown weighing fifteen and even eighteen pounds. 

White Norfolk. 
White Round. 
A large English variety, somewhat irregular in form, but 
usually more or less compressed, and sometimes pyriform ; 



THE TURNIP. 119 

the upper portion of the root being produced four or five 
inches above ground. Specimens sometimes measure ten or 
twelve inches in diameter. The leaves are large, and rather 
numerous ; the skin white below the surface, and often white 
above, but sometimes washed with green ; flesh white and 
coarse-grained, but sweet. Very late. 

It is but a sub-variety of the Common Flat Turnip, and 
oftentimes attains a most extraordinary size. For the garden, 
it possesses no value. It is grown exclusively as an agricul- 
tural or field turnip ; but is very liable to rot ; soon becomes 
spongy ; and can only be classed as third-rate, even for feed- 
ing stock. 

White Stone. 
Early Stone. White Garden Stone. 

This common and well-known garden turnip somewhat 
resembles the White Dutch ; but has stronger foliage, is 
rounder in form, and finer in texture. A carefully selected 
and improved variety of this is known by the name of 
Mouse-tail Turnip ; and, in addition, some catalogues contain 
varieties under the name of Red-topped Mouse-tail, &c. 

Skin and flesh white ; size full medium, measuring three 
and a half to four inches in depth by four and a half or five 
inches in diameter. 

White Tankard. 
Navet Gras d'Alsace. Vil. 

Bulb pyriform, cylindrical at the crown, which, like that 
of the Red Tankard, rises two or three inches from the 
ground ; skin white in the earth, green above ; flesh white, 
tender, sweet, rather firm, and close-grained. Early. 

Vilmorin mentions two varieties ; one having entire leaves, 
the .other with lyrate or lobed leaves; giving preference, 
however, to the one with entire leaves. 

Like most of the Tankards, the variety seems better 
adapted to agricultural than to horticultural purposes. 



120 ESCULENT ROOTS. 



White-Top Flat. 



Bulb similar in size and form to the Green-top Flat ; leaves 
few and small ; skin uniformly white ; flesh white, firm, su- 
gary, and well flavored. As a table variety, it is superior to 
the Purple-top Flat or the Green-top. 

White-Top Strap-Leaved. 

This is a sub-variety of the Purple-top Strap-leaved ; dif- 
fering little, except in color. The leaves are erect, few and 
small, somewhat lanceolate, and nearly entire on the borders ; 
the bulb is of medium size, much flattened, green above 
ground, white below, and remarkably smooth and regular in 
form ; tap-root very small ; the flesh is white, very fine- 
grained, saccharine, mild, and excellent. 

Early, productive, and recommended as one of the best 
varieties for field or garden culture. 

The Strap-leaved Turnips appear to be peculiarly adapted 
to the climate of the Northern States, and are greatly supe- 
rior in all respects to the Common White and Purple-top 
Flat varieties. Though of comparatively recent introduction, 
they have been widely disseminated ; and, wherever grown, 
are highly esteemed. 

Yellow Malta. M'Int. 

Maltese. Golden Maltese. 
A beautiful, very symmetrical, small-bulbed, early variety, 
slightly flattened above, somewhat concave about, the tap-root, 
which, as well as the neck, is remarkably small ; skin very 
smooth, bright orange-yellow ; foliage small, and not abun- 
dant, — on which account the plants may be grown quite close 
to each other; flesh pale-yellow, fine-grained, and well fla- 
vored. It is a good garden variety, and one of the best of 



THE TURNIP. 121 

the Yellows for summer use. Average bulbs measure two 
inches in depth, four inches in diameter, and weigh about ten 
ounces. 

Yellow Scarisbrick. 

Bulb flattened, smooth, and regular; neck small; skin 
pale yellow, — above ground, green ; flesh yellowish-white, 
tender, and sweet ; leaves of medium size, very pale-green. 
Season late. Well-grown specimens measure four inches in 
diameter, and about three inches in depth. 

Yellow Stone. 

Very similar to the Golden Ball or Yellow Globe. Com- 
pared with these varieties, the bulb of the Yellow Stone is 
produced more above ground, and the upper surface is more 
colored with green. One of the best of garden turnips. 

Yellow Tankard. Vil. 

Root somewhat fusiform, or of a long, irregular, tankard 
shape ; the crown rising just above the ground. Average 
specimens measure seven or eight inches in length, three 
inches and a half in diameter, and weigh about twenty-four 
ounces. Skin yellowish- white below ground, green above ; 
flesh pale yellow, firm, and sugary ; leaves large. It is 
esteemed for the solidity of its flesh, and for its earliness and 
productiveness. A good variety for either field or garden. 



16 



122 ALLIACEOUS PLANTS. 



CHAPTER II. 

ALLIACEOUS PLANTS. 

The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh 

Onion. 

THE CIVE. 

Chive. Allium schoenoprasum. 
The Cive is a hardy, bulbous-rooted, perennial plant, in- 
digenous to France and Great Britain. The leaves, which 
are produced in tufts, are seven or eight inches in length, 
erect and cylindrical, or awl-shaped. The bulbs are white, 
oval, and of small size ; usually measuring about half an inch 
in diameter. The flower-stalk rises to the height of the 
leaves, and produces, at its extremity, a globular group of 
purplish, barren flowers. 

Propagation and Culture. — As the plant seldom, if ever, 
produces seeds, it is always propagated by a division of the 
roots, or bulbs. These are produced in compact groups, or 
bunches, seven or eight inches in diameter. " One of these 
groups may be divided into a dozen or more parts, each of 
which will, in a short time, form a cluster equal in size to the 
original. They should be planted in spring or autumn, in 
rows eighteen inches apart, and twelve or fifteen inches asun- 
der in the rows. All the cultivation they require is to be 
kept free from weeds ; and they will thrive in any common 
garden soil. A planting will last many years ; but it is well 
to renew it every third or fourth year." 



COMMON GARLIC. 123 

Use. — The young leaves are the parts of the plant used ; 
but, whether used or not, to keep them in a fresh and tender 
condition, the plants should be frequently shorn to the ground. 
They possess the flavor peculiar to the Onion family ; and are 
principally used in flavoring soups, and as an ingredient in 
spring salads. The leaves and bulbs are sometimes taken to- 
gether, and eaten crude, as a substitute for young onions. In 
omelets, the Give is considered almost indispensable. 

There are no varieties. 



COMMON GARLIC. 

Allium sativum. 

This is a perennial plant, from the south of Europe. The 
root is composed of from ten to fifteen small bulbs, called 
" cloves," which are enclosed in a thin, white, semi-transpa- 
rent skin, or pellicle. The leaves are long and narrow. The 
flower- stem is cylindrical, about eighteen inches in height, and 
terminates in an umbel, or group, of pale-pink flowers, inter- 
mixed with small bulbs. The seeds are black, and, in form, 
irregular ; but are seldom employed for propagation ; the 
cloves, or small bulbs, succeeding better. 

Planting and Cultivation. — Garlic thrives best in a light, 
well-enriched soil ; and the bulbs should be planted in April 
or May, an inch deep, in rows or on ridges, fourteen inches 
apart, and five or six inches apart in the rows. " All the cul- 
ture necessary is confined to keeping the ground free from 
weeds. When the leaves turn yellow, the plants may be 
taken up ; and, having been dried in the sun, they should 
be tied up in bunches by the stalks, and suspended in a dry, 
airy room, for use." — Thomp. 

Use. — It is cultivated for its bulbs, or cloves, which pos- 
sess more of the flavor of the onion than any other alliaceous 
plant. These are sometimes employed in soups, stews, and 



124 ALLIACEOUS PLANTS. 

other dishes ; and, in some parts of Europe, are eaten in a 
crude state with bread. " It is not cultivated to any con- 
siderable extent in this country ; its strong flavor, and the 
offensive odor it communicates to the breath, causing it to be 
sparingly used in our cookery. 

" Where attention is paid to culture, the Common Garlic 
will attain a size of seven and a half inches in circumference, 
each bulb ; whereas, when grown negligently and unskilfully, 
it does not attain half that size. Twenty ordinary bulbs 
weigh one pound." — M'Int. 



Early Eose Garlic. 
Early Pink. 

This is a sub-variety of the Common Garlic. The pellicle 
in which the small bulbs are enclosed is rose-colored ; and 
this is its principal distinguishing characteristic. It is, how- 
ever, nearly a fortnight earlier. 

For culinary purposes, it is not considered superior to. the 
Common Garlic. Propagation and cultivation the same ; 
though, in warm climates, the bulbs are sometimes planted in 
autumn. 

Great-Headed Garlic. Vil. 

Allium ampeloprasum. 

This species is a hardy perennial, and is remarkable for 
the size of its bulbs ; which, as in the foregoing species and 
variety, separate into smaller bulbs, or cloves. The leaves 
and stem somewhat resemble those of the leek ; the flowers 
are rose-colored, and are produced at the extremity of the 
stalk, in large, regular, globular heads, or umbels ; the seeds 
are similar to those of the Common Garlic, but are seldom 
used for reproduction ; the cloves, or small bulbs, being gene- 
rally employed for this purpose. It is used and cultivated as 
the Common Garlic. 



THE LEEK. 125 



THE LEEK. 

Allium porrum. 

The Leek is a hardy biennial, and produces an oblong, 
tunicated bulb ; from the base of which, rootlets are put forth 
in great numbers. The plant, when full grown, much resem- 
bles -what are commonly known as " Scallions ; " the lower, 
blanched portion being the part eaten. This varies in length 
from four to eight inches, and in diameter from less than an 
inch to more than three inches. The leaves are long, nar- 
row, smooth, and pointed ; and spread in opposite directions, 
somewhat in the form of a fan. The flower-stem proceeds 
from the centre of this collection of leaves, and is about four 
feet in height. The flowers are white, with a stripe of red, 
and are produced in terminal, globular groups, or umbels ; 
the seeds are black, irregular, but somewhat triangular in 
form, and, with the exception of their smaller size, are similar 
to those of the onion. About twelve thousand seeds are con- 
tained in an ounce ; and they retain their vitality two years. 

Soil, Sowing, and Cultivation. — The Leek is very hardy, 
and easily cultivated. It succeeds best in a light but well- 
enriched soil. "When fine leeks are desired, it can hardly 
be made too rich. It should also be thoroughly spaded over, 
and well pulverized to the depth of at least twelve inches. 
The seed should be sown in April, at the bottom of drills 
made six or eight inches deep, and eighteen inches asunder. 
Sow the seeds thinly, cover half an inch deep, and thin the 
young plants to nine inches distant in the drills. As 
the plants increase in size, draw the earth gradually into the 
drills, and around the stems of the leeks, until the drills are 
filled. By this process, the bulbs are blanched, and rendered 
tender and mild flavored. The seeds are sometimes sown 
broadcast, and in July transplanted to trenches, and subse- 
quently cultivated, as before directed. The plants are also 



126 ALLIACEOUS PLANTS. 

sometimes set on the surface, and afterwards earthed up to 
the height of six or eight inches in the process of cultivation. 
In October, the leeks will be suitable for use ; and, until the 
closing-up of the ground, may be drawn from time to time as 
required for the table. For winter use, they should be pre- 
served in earth or sand. 

Early leeks may be obtained by sowing the seeds in a 
hot-bed in February or March, and transplanting to the open 
ground in June or July. 

Seed. — To obtain .seed, some of the finest plants of the 
growth of the previous year should be set out in April, fifteen 
inches apart, and the stems sunk to the depth of three or 
four inches. " The seed ripens in autumn, and its maturity is 
known by the heads changing to a brown color. It is best 
preserved in the heads ; and these should be cut off with a 
portion of the stalk a foot in length, tied in bunches, and 
hung in a dry, airy situation. In this manner, the seed will 
retain its vegetative powers for two or three years : after that 
time, it is not to be depended on." — Thomp. 

Use. — " The whole plant, except the roots, is used in 
soups and stews. The white stems, which are blanched by 
being planted deep for the purpose, are boiled, served with 
toasted bread and white sauce, and eaten like asparagus." It 
has the flavor, and possesses the general properties, of the 
onion. 

Varieties. — 

Common Flag. Vil. 

Long Flag. 

The stem, or blanched portion, of this variety is about six 

inches in depth, and an inch in diameter. The leaves are put 

forth in opposite directions, are comparatively erect, and of a 

glaucous-green color. 

The variety is remarkably hardy, and well suited for open 
culture. 



THE LEEK. 



127 



Large Rouen. Thomp. 
Gros de Rouen. Vil. 
Leaves very dark-green, broad, and of 
thick substance ; stem rather short, but re- 
markably thick, sometimes measuring nearly 
four inches in diameter. It is now the vari- 
ety most cultivated near Paris ; and, since its 
general dissemination, has been much ap- 
proved by all who have grown it. It is 
found to be the best kind for forcing, as it 
acquires a sufficient thickness of stem sooner 
than any other. In England, it is pronounced 
one of the best, if not the best, of all varie- 
ties. 




Little Montagne. Vil. 

Stem very short and slender ; foliage deeper green than that 
of the Common Flag. It is the smallest of the leeks. Not 
much cultivated. 

London Flag. 
Large Flag. Broad Flag. English Flag. Gros Court. Vil. 
Stem about four inches in length, and nearly an inch and a 
half in diameter. The leaves are larger, of a paler color, and 
softer in their texture, than those of the Common Flag. 

The London-flag Leek is hardy, and of good quality. It 
is more generally cultivated in this country than any other 
variety. 

Musselburgh. Thomp. 

Scotch Flag. Edinburgh Improved. 

Stem somewhat shorter than that of the London Flag, but 

of equal thickness. The swelling at the base has the same 

form. The leaves are broad and tall, and spread regularly in 



1£8 ALLIACEOUS PLANTS. 

a fan-like manner. Their color is deeper than that of the 
Long Flag or the Large Rouen, but paler than the London 
Flag. Hardy, and of excellent quality. It originated in 
England. 

Proliferous Leek. Trans. 

This is a viviparous variety of the common leek, producing 
young plants on its flower-stalk instead of flowers. The 
leaves are similar to those of the London Flag ; and the plant, 
in its young state, before it runs to flower, exactly resembles 
it. The flower-scape is from two to three feet high, and 
supports a compact, irregular, globose umbel, composed of nu- 
merous small bulbs, intermixed with flowers. Some of these 
bulbs occasionally produce a second umbel, on scapes of 
from six to eight inches in length, but of much smaller 
dimensions than the principal one. 

The variety is cultivated in rows, like other leeks ; and the 
bulbs will remain sound several months after they have 
ripened. 

Small Early Netherland. Thorny. 
Small Summer Brabant. 
Leaves long, narrow, dark-green ; stem small. On this 
account, it is not so valuable as many others for a main crop : 
besides, if sown at the same time, it is liable to run to seed 
before winter. A small sowing, however, may be made with 
advantage for early use. 

Yellow Poitou. Thorny. 

Jaime du Poitou. Vil. 

A remarkably large variety ; the leaves having sometimes 

measured five feet in length, and six inches in breadth. They 

are of a yellowish-green color. The underground or blanched 

portion of the stem is yellowish-white, and is more tender 



THE ONION. 129 

than that of any other variety. On this account, and also for 
its large size, it deserves cultivation. The great length of the 
leaves makes it important that more space should be allowed 
between the plants than is usually allotted to other varie- 
ties. 



THE ONION. 

Allium cepa. 

The Onion is a half-hardy biennial plant: the roots and 
leaves, however, are annual ; as they usually perish during 
the first year. The bulbs, for which the plant is generally 
cultivated, are biennial, and differ to a considerable extent in 
their size, form, and color. The flower-stalk, which is 
developed the second year, is from three to four feet in 
height, leafless, hollow, swollen just below the middle, and 
tapers to the top. The flowers are either white or rose- 
colored, and are produced at the extremity of the stalk in a 
regular, globular group, or umbel. The seeds ripen in Au- 
gust. They are deep blue-black, somewhat triangular, and 
similar in size and form in all the varieties. An ounce con- 
tains about seventy-five hundred seeds, which retain their 
vitality two years. 

Soil and Cultivation. — The Onion requires a light, loamy, 
mellow soil ; and, unlike most kinds of garden or field vege- 
tables, succeeds well when cultivated on the same land for 
successive years. With the exception of the Top and the 
Potato Onion, all the varieties are raised from seed. Pre- 
vious to sowing, the ground should be thoroughly spaded 
over or deeply ploughed, and the surface made smooth and 
even. The seed should be sown as early in spring as the 
soil may be in good working condition. Sow in drills four- 
teen inches apart, and half an inch in depth. When the 
plants are three or four inches high, thin them to two inches 
asunder ; and, in the process of culture, be careful not to stir 



130 ALLIACEOUS PLANTS. 

the soil too deeply, or to collect it about the growing bulbs. 
The onions will ripen in August, or early in September ; and 
their full maturity will be indicated by the perfect decay of 
the leaves, or tops. The bulbs may be drawn from the drills 
by the hand, or by the use of a common garden-rake. After 
being exposed for a few days to the sun for drying, they will 
be ready for storing or the market. 

Preservation. — The essentials for the preservation of the 
bulbs are a low temperature, freedom from frost, dryness, and 
thorough ventilation. 

Seed. — For the production of seed, select the ripest, 
firmest, and best-formed bulbs ; and, in April, transplant them 
to lines two feet and a half or three feet distant, and from 
nine to twelve inches apart in the lines, sinking the crowns 
just below the surface of the ground. As the plants advance 
in height, tie them to stakes for support. The seeds ripen in 
August : and the heads, or umbels, should be cut off when 
they assume a brown color ; for then the capsules begin to 
open, and shed their seeds. After being threshed out, the 
seed should be exposed to the action of the sun until it is 
thoroughly dried ; for, when stored in a damp state, it is ex- 
tremely liable to generate heat, and consequently to lose its 
vitality. 

Varieties. — Few of the numerous varieties are cultivated 
to any extent in this country. Many of the kinds succeed 
only in warm latitudes, and others are comparatively unim- 
portant. The Danvers, Large Red, Silver-skin, and the 
Yellow seem peculiarly adapted to our soil and climate. The 
annual product of these varieties greatly exceeds that of all 
the other sorts combined. 

Blood-Red. Thomp. 
French Blood-red. Dutch Blood-red. St. Thomas. 
Bulb middle-sized, or rather large, flattened ; skin dull 
red, — the coating next within glossy, and very dark red. The 



THE ONION. 131 

internal layers are palest at the base ; and, except at the top, 
are only colored on their outsides. Each layer is paler than 
the one which surrounds it ; till the centre is reached, which 
is "white. 

It is a good keeper, but one of the strongest flavored of all 
varieties. It imparts to soups, or other dishes of which it 
may be an ingredient, a brownish or blackish color. 

Brown Portugal. Tliomp. 
Brown Spanish. Cambrai. Oporto. 
A medium-sized, roundish, or flattened onion ; neck small ; 
skin yellowish-brown, — next interior layer not tinged with 
red. It is a popular variety in some parts of France ; and is 
remarkable for its productiveness, excellent quality, and keep- 
ing properties. 

Danvers. 
Danvers Yellow. 

This comparatively recent variety was obtained by selec- 
tion from the Common Yellow. It is somewhat above medium 
size, and inclined to globular in its form. Average bulbs 
measure three inches in diameter, and two 
inches and three-fourths in depth. The skin 
is yellowish-brown, but becomes darker by 
age, and greenish- brown if long exposed to 
the sun ; the flesh is similar to that of the 
Yellow, — white, sugary, comparatively mild, 
and well flavored. 

The superiority of the Danvers Onion 
over the last named consists principally, if not solely, in its 
greater productiveness. When grown under like conditions, 
it yields, on the average, nearly one-fourth more ; and, on 
this account, the variety is generally employed for field cul- 
ture. It is, however, not so good a keeper ; and, for shipping 




132 



ALLIACEOUS PLANTS. 



purposes, is decidedly inferior to the Yellow, — its globular 
form rendering it more liable to decay, from the heat and 
dampness incident to sea voyages. 

When cultivated for the market, the land is thoroughly 
ploughed, and well enriched with fine decomposed manure. 
The surface is then harrowed, and next raked free of stones, 
and lumps of earth. The seed is sown in April, usually by 
machines, in rows fourteen inches apart, and three-fourths of 
an inch in depth ; three pounds of seed being allowed to an 
acre. The crop is treated in the usual form during the sum- 
mer ; and ripens the last of August, or early in September. 
When the tops have entirely withered, the bulbs are raked 
from the drills, and spread a few days in the sun for drying ; 
after which they are sorted, and barrelled for storing or the 
market. The yield varies from five to eight hundred bushels 
per acre. 

Deptford. Tlwmp. 
Brown Deptford. 
Very similar to, if not identical with, the English Stras- 
burg. " It sometimes exactly agrees with the description of 
that variety : but it occasionally has a pale-brown skin, with- 
out any tinge of red ; and, when this is the case, its flavor is 
milder than that of the last named." 

With the exception of its more globular form, the bulb 
much resembles the Yellow Onion of this country. 

Early Silver Nocera. 

Early Small Silver Nocera. White Nocera. Tlwmp. Blanc Hatif de 
Nocera. Vil. 

This is a very small variety of the Early Silver-skin, with 
a small, occasionally roundish, but generally oblate bulb. 
The skin is white ; but the layers beneath are striped with 
bright-green lines. The leaves are very small. Sometimes 



THE ONION. 133 

the bulb has only a single leaf, frequently but two ; and, if 
there are more than four, the plant has not its true charac- 
ter. 

It is an excellent sort for pickling ; and is the smallest and 
earliest variety known, — being fifteen or twenty clays earlier 
than the Early Silver-skin : but it is very liable to increase 
in size, and to degenerate. Very little known or cultivated in 
this country. 

Early Red Wethersfield. 

A sub-variety of the Large Red Wethersfield, and the 
earliest of the red onions. Form and color nearly the same 
as the Large Red ; bulb small, measuring about two inches 
and a half in diameter, and about an inch and a half in 
depth. It is close-grained ; mild ; a good keeper ; forms its 
bulbs, with few exceptions, and ripens, the last of July ; being 
three or four weeks earlier than the Large Red. Cultivated 
to a limited extent in various places on the coast of New 
England, for early consumption at home, and for shipment to 
the South and West. 

This variety and the Intermediate are very liable to de- 
generate : they tend to grow larger and later, approaching 
the original variety ; and can be preserved in a pure state 
only by a careful selection of the bulbs set for seed. 

Early Silver-Skin. 
Blanc Hatif. Vil. 
This is a small early variety of the Silver-skin, measuring 
two inches and three-fourths in diameter, and an inch and 
three-fourths in depth. The neck is small, and the skin sil- 
very-white. It is much esteemed for its earliness and mild 
flavor, and is one of the best of all varieties for pickling. 
When cultivated for the latter purpose, it should be sown and 
treated as directed for the Silver-skin. 



134 ALLIACEOUS PLANTS. 



Fusiform, or Cow-Horn. 
Corne de Bceuf. Vil. 
This is a large onion, growing from eight inches to a foot 
in length. It tapers rather regularly from the base to the 
top, and is frequently bent or curved in the form of a horn ; 
whence the name. Skin copper-red. It is late, lacks com- 
pactness, is very liable to degenerate, decays soon after being 
harvested, and must be considered more curious than useful. 

Intermediate Red Wethersfield. 

An early variety of the common Large Red. Bulb of me- 
dium size, flattened ; neck small ; color deep purple. 

It is rather pungent, yet milder than the Large Red ; keeps 
well ; and is grown to a considerable extent, in certain locali- 
ties in New England, for shipping. 

James's Keeping. 
James's Long Keeping. De James. Vil. 
This is an English hybrid, said to have been originated by 
a Mr. James, an extensive market-gardener in Surry, Eng. 
The bulb is pyriform, or pear-shaped ; and measures four 
inches and upwards in depth, and two inches or more at its 
broadest diameter. Skin copper-yellow, — the coating next 
under it reddish-brown ; flavor strong. It is not early, but is 
much prized for its long keeping ; the bulbs not sprouting so 
early in spring as those of most varieties. 

Large Red. 

Wethersfield Large Red. 

Bulb sometimes roundish, but, when pure, 

comparatively flat. It is of very large size ; 

and, when grown in favorable soil, often 

, measures five inches or more in diameter, 




THE ONION. 135 

and three inches in depth. Skin deep purplish-red ; neck of 
medium size ; flesh purplish-white, moderately fine-grained, 
and stronger flavored than that of the Yellow and earlier 
Ked varieties. It is very productive ; one of the best to 
keep ; and is grown to a large extent, in many places on 
the seacoast of New England, for shipping to the South and 
West. It is almost everywhere seen in vegetable markets ; 
and, with perhaps the exception of the Yellow or Danvers, is 
the most prominent of the sorts employed for commercial 
purposes. It derives its name from Wethersfielcl, Conn. ; 
where it is extensively cultivated, and where it has the repu- 
tation of having originated. 

A sub-variety of the foregoing is cultivated in some locali- 
ties, with nearly the same variation in form that exists 
between the Danvers and Common Yellow. It will probably 
prove somewhat more productive ; but it is neither better 
flavored, nor to be preferred for its superior keeping pro- 
perties. 

Madeira. 
Large Globe Tripoli. Romain. De Madere Roncl. De Belle Garde. Vil. 

This is a roundish, obovate onion, of remarkable size, often 
measuring six inches and a half in depth, and six inches in 
diameter; neck thick and large; skin reddish-brown, — the 
layer next within, pale red. 

The variety is much prized for its extraordinary size, and 
for its mild, sugary flavor. The plants, however, often fail 
to form good bulbs ; and, even when well matured, the latter 
are liable to decay soon after being harvested. It requires a 
long, warm season for its greatest perfection. The seed should 
be sown early, in drills sixteen inches apart ; and the plants 
should be thinned to eight inches apart in the rows. 

Not suited to New England or the cooler sections of the 
United States. 



136 alliaceous plants. 

New Deep Blood-Red. 
Brunswick Deep Blood-red. Rouge Tres Fonce de Brunswick. Vil. 

Bulb very small, flattened, — two inches and a quarter in 
diameter, and an inch and a half in depth ; neck small ; skin 
deep violet-red, approaching black. A half early variety, 
remarkable for its intense purplish-red color. 

Pale Red. 

Rouge Pale, de Niort. Vil. 
Bulb roundish, flattened on the upper side, but not so much 
so as the Blood-red, of which this may be considered a vari- 
ety ; size medium, two inches and a half in diameter, one 
inch and three-quarters in depth ; neck small ; skin copper- 
red, much paler than that of the Blood-red. Compared with 
the last named, it is earlier and of milder flavor. This and the 
Blood-red are much esteemed by some for their extreme pun- 
gency and for their diuretic properties. 

Paris Straw-Colored. 
Jaune des Vertus. Vil. 
A large, somewhat flattened variety, much cultivated about 
Paris ; skin fine russet-yellow ; neck small. It is not early, 
but very productive, and of excellent quality. 

Pear-Shaped. 
Bulb pyriform, measuring four inches and a half in depth, 
and two inches in diameter at the broadest part ; neck small ; 
skin copper-red. It is quite late, but is of good quality, and 
keeps well. 

Potato Onion. 

Underground Onion. 
Bulb flattened, from two and a half to three inches in dia- 
meter, and about two inches in depth ; skin copper-yellow ; 



THE ONION. 137 

flavor sugary, mild, and excellent. It does not keep so well 
as many other varieties ; but remains sound longer, if the 
leaves are cut two or three inches above the top of the bulb 
at the time of harvesting. 

The Potato Onion produces no seeds, neither small bulbs 
upon its stalks, in the manner of many of the species of the 
Onion family ; but, if a full-grown bulb be set in spring, a 
number of bulbs of various sizes will be formed, beneath the 
surface of the ground, about the parent bulb. By means of 
these it is propagated, and an abundant supply often secured 
in localities where the varieties raised from seed frequently 
wholly fail, either from the maggot, effects of climate, or 
other causes. 

Like the other kinds of onions, it requires a rich, deep 
soil, well manured, and dry at the bottom. This should be 
deeply and thoroughly stirred, and then raised in ridges of 
moderate height, fifteen inches apart. In April, select the 
large bulbs, and set them on the ridges, ten inches apart, with 
the crown of the bulbs just below the surface of the ground. 
The subsequent culture consists in keeping them clean from 
weeds, and gathering a little earth about them from time to 
time in the process of cultivation. As soon as the tops are 
entirely dead, they will be ready for harvesting. 

It is very prolific, yielding from four to six fold. Such of 
the crop as may be too small for the table should be pre- 
served during the winter, to be set in the following spring; 
planting them out in April, in drills one foot apart and three 
inches from each other in the drills, and sinking the crowns 
just below the surface of the ground. They attain their full 
size by September. 

Silver-Skin. 
White Portugal, of New England. 
Bulb of medium size, flattened, — average specimens 
measuring about three inches in diameter, and an inch and 

18 



138 ALLIACEOUS PLANTS. 

a half or two inches in thickness ; neck very small ; skin 
silvery-white. After the removal of the outer envelope, the 
upper part of the bulb is often veined and clouded with 
green, while the portion produced below ground is generally 
clear white. Flesh white, fine-grained, sugary, and remark- 
ably mild flavored. 

It forms its bulb early and regularly, ripens off well, and is 
quite productive ; an average yield being about four hundred 
bushels per acre. It is a very poor keeper ; and this is its 
most serious objection. It is always preserved through the 
winter with much difficulty, and almost invariably decays if 
kept from light and exposed to dampness. The best method 
for its preservation is to spread the roots in a dry, light, and 
airy situation. 

The Silver-skin Onion is much esteemed in the middle and 
southern sections of the United States, and is cultivated to a 
considerable extent in New England. It is well adapted for 
sowing in August, or the beginning of September, for early 
use, and for marketing during the ensuing spring. Where 
the winters are mild, the crop, with slight protection, will 
sustain no injury in the open ground. In Europe it is much 
esteemed, and extensively grown for pickling, as its " white 
color, in contrast with the fine green veins, or lines, gives it a 
very agreeable appearance. For pickling, the seed should be 
sown very thickly, then slightly covered with fine soil, and 
afterwards rolled. If the seed is covered more deeply, the 
bulb, from not being quite on the surface, has a larger and 
thicker neck ; so that it loses its finely rounded form, and is, 
moreover, less compact." 

This variety, erroneously known in New England as the 
" White Portugal," is unquestionably the true Silver-skin, as 
described both by English and French authors. The applica- 
tion of the term " Silver-skin " to the common Yellow Onion, 
as very extensively practised by seedsmen and marketmen in 
the Eastern States, is neither pertinent nor authorized. 



THE ONION. 139 



Strasburg. M'Int. 
Yellow Strasburg. Flanders. Dutch. Essex. 

This is the variety most generally cultivated in Great 
Britain. Its form varies from flat to globular, or oval ; bulb 
large, three inches wide, and full two inches in depth ; out- 
side coating brown, of firm texture. Divested of this, the 
color is reddish-brown, tinged with green. Flavor compara- 
tively mild. It is a very hardy sort, succeeds in cold localities, 
and keeps well. 

The Strasburg and Deptford Onions much resemble the 
common Yellow Onion of New England ; and the difference 
between the sorts is not great, when English-grown bulbs of 
the first-named varieties are compared with the bulbs of the 
Yellow Onion, American-grown : but seeds of the Strasburg 
or Deptford, raised in England and sown in this country, 
almost invariably fail to produce plants that form bulbs so 
generally or so p'erfectly as American-grown seeds of the 
Yellow Onion. 

Top or Tree Onion. 
Egyptian. 

Bulb large, a little flattened ; producing, instead of seeds, a 
number of small bulbs, or onions, about the size of a filbert, 
which serve as a substitute for seeds in propagation. The 
flesh is coarse ; and the bulbs are very liable to decay during 
winter, unless kept in a cool and dry situation. The variety 
has been considered rather curious than useful. 

Planting and Culture. — " Either the bulbs formed in the 
ground, or the small ones upon the stems, may be planted out 
in April or May. The former are set one foot apart in each 
direction, and the stem-bulbs four inches apart in rows eight 
inches asunder. Stems that bear heavily require to be sup- 
ported. When ripe, the stem-bulbs should be dried, and kept 
free from damp in a cool place." 



140 ALLIACEOUS PLANTS. 



Tripoli. Thomp. 
Flat Madeira. De Madere Plat. Vil. 

This is one of the largest varieties. The bulb tapers ab- 
ruptly from the middle to the neck, and almost equally so to 
the base. It is five inches and upwards in diameter ; color 
light reddish-brown, — beneath the skin, pale brownish-red, 
tinged with green. 

It requires the whole season, and in some localities is con- 
sidered excellent for a late crop. The flesh is soft, and the 
bulbs soon perish after being taken from the ground. In its 
season, it is much esteemed for its mild and delicate flavor. 
Like the Madeira Onion, the plants fail to form bulbs so 
generally as other varieties. Not adapted to the climate of 
the Northern States. 

Two-Bladed. Thomp. 
Double Tige. Vil. 

This variety derives its name from the fact that the small 
bulbs have generally but two leaves. The larger ones have 
more ; rarely, however, exceeding four : but, unless by far the 
greater portion have only two leaves, either the seed or 
the cultivation is at fault. 

The bulbs are small, flat, light-brown, very firm, and attain 
maturity early ; the neck is small, and the top of the bulb 
is depressed or hollowed around the stem. It keeps well, 
and is an excellent variety. 

White Globe. Thomp. 
Form nearly ovoid, very regular and sym- 
metrical ; skin greenish-yellow, marked with 
rose-colored lines, — the pellicle changing to 
white on drying. The bulb measures about 
four inches in depth, and two inches and 
three-fourths in its largest diameter. It keeps 
white Giobc. well, and is an excellent variety. 




THE ONION. 141 



Yellow Globe. 

Nearly allied to the preceding variety ; the size and form 
being the same. Skin reddish-yellow. It is hardy, produc- 
tive, of good flavor, keeps well, and deserves general cultiva- 
tion. 

White Lisbon. 
Lisbon. Tliomp. Early Lisbon. White Florence. 

A very large, globular onion, measuring four inches in 
diameter, and about four inches in depth ; neck compara- 
tively thick ; skin smooth, thin, clear, and white. 

It is a late variety ; and, although comparatively hardy, 
requires a long, warm season for its full development. Un- 
der the most favorable conditions, both with regard to soil 
and exposure, many of the plants fail to form a good bulb. 
On account of its hardiness, it is a good sort for sowing in the 
autumn for a supply of young onions for spring salads ; or, if 
these young bulbs be set in the open ground in April, fine, 
large onions will be formed towards the end of summer. 
The variety is better suited to the climate of the Middle 
States than to that of the Northern and Eastern. 

"White Portugal, or Spanish. Thomp. 
White Spanish. White Reading. Cambridge. Soufre D'Espagne. Vil. 

A very large, flat onion, measuring three inches and up- 
wards in width by about two inches in depth ; skin loose, of 
a pale-brown or yellowish-brown, falling off spontaneously, 
and exhibiting the next coating, which is greenish-white. It 
has a small neck, and is particularly mild flavored. One of 
the best for early winter use, but early decays. 

Very distinct from the White Portugal of the New-England 
markets. 




Y 1*1 low Onion. 



142 ALLIACEOUS PLANTS. 



Yellow Onion. 

Silver-skin of New England. 
One of the oldest varieties, and, as a market onion, proba- 
bly better known and more generally cultivated in this country 
than any other sort. The true Yellow 
Onion has a flattened form and a very small 
neck. Its size is rather above medium, — 
measuring, when well grown, from three 
inches to three inches and a half in diame- 
ter, and from two inches to two inches and 
a. half in depth. Skin yellowish-brown, or 
copper-yellow, — becoming somewhat deeper 
by age, or if exposed long to the sun ; flesh white, fine- 
grained, comparatively mild, sugary, and well flavored. It 
keeps well, and is very prolific : few of the plants, in good 
soils and seasons, fail to produce good-sized and well-ripened 
bulbs. For the vegetable garden, as well as for field culture, 
it may be considered a standard sort. 

The Danvers Onion, which is but a sub-variety of the 
common Yellow, may prove somewhat more profitable for 
extensive cultivation, on account of its globular form ; but 
neither in its flavor nor in its keeping properties can it be 
said to possess any superiority over the last named. 

The term " Silver-skin," by which this onion is very 
generally though erroneously known throughout New Eng- 
land, has created great confusion between seedsmen and 
dealers. Much perplexity might be avoided if its applica- 
tion to the Yellow Onion were entirely abandoned. The 
genuine Silver-skin, as its name implies, has a skin of pure, 
silvery whiteness ; and is, in other respects, very dissimilar 
to the present variety. 

When extensively cultivated for the market, it should be 
sown and subsequently treated as directed for the Danvers 
Onion. The yield per acre varies from four to six hundred 
bushels. 



SHALLOT. 143 



ROCAMBOLE. 

Allium scorodoprasum. 

This plant is a half-hardy perennial from Denmark, par- 
taking of the character of both the leek and garlic. Bulbs 
or cloves similar to those of the common garlic, with much 
the same flavor, though somewhat milder ; leaves large ; 
flower- stalk about two feet high, contorted or coiled towards 
the top, and producing at its extremity a group of bulbs, or 
rocamboles, intermixed with flowers. 

Propagation and Culture. — It is propagated by planting 
either the underground bulbs, or the small cloves, or bulbs, 
that are produced upon the stem of the plant. These should 
be set in April, in drills ten inches apart, and four or five 
inches asunder in the drills. In the following August they 
will have attained their full size, and may be used immedi- 
ately ; or they may be taken up, spread to dry, tied in bunches, 
and housed, for future consumption. All the culture re- 
quired is the removal of weeds, and the occasional stirring of 
the soil. 

Use. — " The cloves, or small bulbs, as well those from 
the stem as those beneath the surface of the ground, are 
used in the manner of shallots and garlics, and nearly for the 
same purposes." 

There is but one variety. 



SHALLOT. 

Allium Ascalonicum. * 

The Shallot (sometimes written Eschalot) is a native of 
Palestine, — the specific term "Ascalonicum" being derived 
from Ascalon, a town in Syria : hence also the popular Eng- 
lish name, " Scallion." 



144 ALLIACEOUS PLANTS. 

The root of the plant is composed of numerous small bulbs, 
united at their base ; the whole being enclosed in a thin skin, 
or pellicle, varying in color in the different varieties. Leaves 
fistulous, or hollow, produced in tufts, or groups ; flowers red- 
dish, in terminal, compact, spherical bunches. The plants, 
however, very seldom blossom. 

Soil. — " The soil best adapted for growing the Shallot is 
a light, rich, sandy loam ; but, as such soils are scarce, any 
light, dry soil that has been cultivated and manured a year 
or two will answer." In wet soils, it is liable to be attacked 
by the maggot; and such location should, therefore, be 
avoided. 

Propagation and Culture. — The roots of the Shallot, 
which are bulbous, are very readily increased by offsets. 
The bulbs are oblong, but somewhat irregular in their form, 
and seldom attain a large size. As they increase into clus- 
ters, they do not swell like roots that grow singly. 

They are propagated by dividing these clustered roots into 
separate offsets, and planting the divisions in April, in very 
shallow drills one foot apart ; placing them about six inches 
apart in the drills, and covering them lightly with earth. 
Soot mixed with the surface-soil has been found of much 
service to prevent the maggot from committing exten- 
sive depredations upon this plant. The only after-culture 
required is that of keeping them clean from weeds, and occa- 
sionally stirring the ground. 

Harvesting. — "As soon as the leaves decay, the bulbs will 
have attained their growth, and should then be taken up, and 
spread out in some dry loft ; when, after being thoroughly 
dried and picked, they may be put in bags, boxes, or tied in 
bundles by the stalks. If kept from frost, they will remain 
fit for use for several months." 

Use. — The largest of the bulbs are selected, and employed 
in the same manner as garlic or onions. " On account of the 
mildness of its flavor, when compared with that of other cul- 



SHALLOT. 145 

tivated plants of the Onion family, it is preferred in cookery 
as a seasoner in soups and stews. It is also much used in the 
raw state : the cloves, or sections of the root, cut up into 
small pieces, form an ingredient in French salads ; and are 
also sprinkled over steaks, chops, &c. The true epicure, 
however, cuts a clove or bulb in two, and, by rubbing the 
inside of the plate, secures the amount of relish to suit his 
palate. 

" Shallot vinegar is made by putting six cloves, or bulbs, 
into a quart bottle of that liquid ; and, when sealed down, it 
will keep for years. The Shallot also makes an excellent 
pickle." — M'Int. 

Varieties. — 

Common or Small Shallot. 
Echalote ordinaire. Vil. 

Bulbs about three-fourths of an inch in diameter at the 
base, elongated, and enclosed in a reddish-yellow skin, or 
pellicle ; leaves small, ten or twelve inches high. 

This variety is early, keeps well, and is one of the best for 
cultivation. 

Jersey. Vil. 

Bulbs of large size, measuring two inches in length, and 
rather more than an inch in diameter at the base ; grouped 
like the other varieties, and enclosed in a light-brown pelli- 
cle, as fine in texture as the skin of an onion, which this 
Shallot much resembles in form and odor. Compared with 
the Common Shallot, it is more round, the neck is smaller, 
and it is also more close or compact. Leaves remarkably 
glaucous, not tall, but of good substance, — quite distinct in 
these respects from the Small or the Large sort. It also some- 
times produces seeds ; which is, perhaps, a recommendation, 
as these, when sown, frequently produce new varieties. It is 

19 



14() ALLIACEOUS PLANTS. 

one of the earliest of all the sorts ; but is comparatively ten- 
der, and decays early. 

Large Alenc,on. 

Echalote grosse d'Alengon. Vil. 

Bulb very large, exceeding in size that of the Jersey Shal- 
lot ; which variety it much resembles in form and color, and 
in being tender, decaying early, and sometimes running to 
seed. It is, however, not quite so early ; and the leaves are 
longer and. more glaucous. Flavor mild and pleasant. 

At the time of harvesting, the bulbs should be long ex- 
posed to the sun, in order that they may be thoroughly dried 
before packing away. " The bulbs are slow in forming, and 
the worst keepers, as, when stored, they soon begin to 
sprout." 

This variety, and also the Jersey Shallot, closely resemble 
the Onion. It is possible they may constitute a distinct 
species. 

Large Shallot. 
Echalote grosse. Vil. 

Bulbs about two inches in diameter at the base, elongated, 
and enclosed in a brownish-yellow skin, or pellicle ; leaves 
fifteen to eighteen inches high. 

This variety, in size, much exceeds that of the Common or 
Small Shallot ; and, though later in ripening, is nevertheless 
the first to be found in the market, as it forms its bulbs early 
in the season. Its keeping properties are inferior to the last 
named. 

Long Keeping. 

This resembles the Common Shallot ; but is considered 
superior to that variety in its keeping properties, and in being 
less subject to the attack of the maggot. It is said that the 
variety may be kept two years. 



WELSH ONION. 147 



WELSH ONION. 

Ciboule, of the French. Allium fistulosum. 

The Welsh Onion is a hardy perennial from Siberia. It is 
quite distinct from the Common Onion, as it forms no bulbs, 
but produces numerous elongated, angular, tunicated stems, 
not unlike scallions, or some of the smaller descriptions of 
leeks. The flower-stem is about eighteen inches high, swollen 
near the middle, and terminates in a globular umbel of green- 
ish-white flowers. The seeds are small, black, somewhat 
irregular in form, and retain their vitality two years. About 
thirty-six thousand are contained in an ounce. 

Sowing and Cultivation. — The seeds are sown in drills 
about half an inch in depth, and the crop subsequently 
treated as the Common Onion. 

There are two varieties : — 

Common or Red Welsh Onion. 

Skin, or pellicle, reddish-brown, changing to silvery-white 
about the base of the leaves ; the latter being fistulous, and 
about a foot in height. Its principal recommendation is its 
remarkable hardiness. The seeds are sometimes sown in 
July and August for the young stems and leaves, which are 
used during winter and early in spring as salad. 

White Welsh Onion. 
Early White. Ciboule Blanche Hative. Vil. 
This is a sub-variety of the Common Eed. The skin is 
rose-white, and, like that of the last named, changes to 
silvery- white about the upper portion of the stem, or bulb ; 
the leaves are longer, deeper colored, firmer, and less subject 
to wither or decay at their extremities, than those of the 



148 ALLIACEOUS PLANTS. 

Common Red. The White is generally considered the better 
variety ; as it is more tender, and milder in flavor, though 
much less productive. 

The Welsh onions are of little value, except in cold lati- 
tudes ; and are rarely found in the vegetable gardens of this 
country. 



THE ARTICHOKE. 



149 



CHAPTER III. 



ASPARAGINOUS PLANTS. 



The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca. 



THE ARTICHOKE. 
Cynarus scolymus. 

The Artichoke is a hardy perennial. The stem is from four 
to five feet in height, with numerous branches ; the leaves 
are of remarkable size, 
frequently measuring 
three feet, and some- 
times nearly four feet 
in length, pinnatifid, 
or deeply cut on the 
borders, and more or 
less invested with an 
ash-colored down ; the 
mid - ribs are large, 
fleshy, and deeply 
grooved, or furrowed ; 
the flowers are large, 
terminal, and consist 
of numerous blue flo- 
rets, enclosed by fleshy, 
pointed scales ; the 
seeds (eight hundred 
and fifty of which 
are contained in an 




Green Globe Artichoke. 



150 ASPAKAGINOUS PLANTS. 

ounce) are of a grayish color, variegated with deep brown, 
oblong, angular, somewhat flattened, and retain their vitality 
five years. 

Soil. — Select a light, rich, and rather moist soil, and 
trench it well ; incorporating in the process a liberal portion 
of old, well-decomposed compost. Sea-weeds, kelp, rock- 
weed, and the like, where they can be obtained, are the best 
fertilizers ; but, where these are not accessible, a slight appli- 
cation of salt will be beneficial. 

Propagation. — Artichokes may be propagated either by 
seeds, or by slips, or suckers, from established plants. If 
by slips, they should be taken off in May, when they have 
grown five or six inches in height, and transplanted four or 
five inches deep, in rows four feet apart, and two feet apart 
in the rows. Water freely, if dry weather occurs before the 
young plants are established. Keep the ground loose by 
frequent hoeings ; and in August or September the heads will 
be fit for use. Before severe weather, the plants should be 
covered with straw or stable-litter. 

As plants of one year's growth produce but few heads, and 
are also later in their development of these than established 
plants, it is the practice of many cultivators to set a few 
young slips, and to destroy an equal part of the old plantation, 
yearly. 

Propagation by Seeds. — " Sow the seeds in April, in a 
nursery-bed ; making the drills a foot apart, and covering the 
seeds an inch deep. When the plants are three inches high, 
transplant as before directed. Plants from seeds will seldom 
flower the first year." — M'lnt. 

To raise Seeds. — Allow a few of the largest central heads 
to remain ; and, just as the flowers expand, bend over the 
stalk so as to allow the rain to run from the buds, as the seeds 
are often injured by wet weather. In favorable seasons, they 
will ripen in September. According to English authority, 
little dependence can be placed on seedling plants : many 



THE ARTICHOKE. 151 

produce small and "worthless heads, whilst others produce 
those of large size and of good quality. 

Taking the Crop. — "All of the heads should be cut as fast 
as they are fit for use, whether wanted or not ; as allowing 
them to flower greatly weakens the plants, as does also per- 
mitting the stems that produced the heads to remain after the 
heads are cut off. For pickling whole, the heads should be 
cut when about two inches in diameter ; for other purposes, 
when they have nearly attained their full size, but before the 
scales of the calyx begin to open. For what is called ' bot- 
toms,' they should be cut when they are at their largest size, 
and just as the scales begin to show symptoms of opening, 
which is an indication that the flowers are about to be formed ; 
after which, the heads are comparatively useless." — M'Int. 

Use. — The portions of the plant used are the lowest parts 
of the leaves, or scales, of the calyx ; and also the fleshy 
receptacles of the flower, freed from the bristles and seed- 
down. The latter are commonly called the " choke," on 
account of their disagreeable character when eaten. 

Sometimes, particularly in France, the central leaf-stalk is 
blanched, and eaten like cardoons. The bottom, which is the 
top of the receptacles, is fried in paste, and enters largely 
into fricassees and ragouts. They are sometimes pickled, and 
often used in a raw state as a salad. The French also cut 
them into thin slices ; leaving one of the scales, or calyx 
leaves, attached, by which the slice is lifted, and dipped in oil 
and vinegar before using. The English present the head 
w r hole, or cut into quarters, upon a dry plate ; the guests 
picking off the scales one by one, which have a fleshy sub- 
stance at the base. These are eaten after being dipped in oil 
and vinegar. 

What is called " artichoke chard " is the tender leaf-stalks 
blanched, and cooked like cardoons. The Italians and French 
often eat the heads raw with vinegar, oil, salt, and pepper ; 
but they are generally preferred when boiled. 



152 ASPARAGIXOUS PLANTS. 

7 arieties. — 

Dark-Red Spined. 

Bud very small. The variety is remarkable for the very 
long spines in which the scales terminate. For cultivation, it 
is inferior to the other sorts. 

Early Purple. 
Purple. Purple Globe. Artichaut Violet. Vil. 

Heads rather small, obtusely conical ; scales short and 
broad, pointed, green at the base, tinged with purplish-red on 
the outside, towards their extremities, moderately succulent, 
and of good quality. The variety is early, but not hardy. 
In France, it is considered excellent in its crude state, served 
with vinegar and oil ; but not so good cooked. 

Green Globe. 
Large Round-headed. Globe. 

A very large sort, much esteemed, and generally cultivated 
in England. Heads, or buds, very large, nearly round, and 
with a dusky, purplish tint. The scales turn in at the top, 
and the receptacle is more fleshy than that of most varieties. 
It is generally preferred for the main crop, as the scales, or 
edible parts, are thicker, and higher flavored, than those of 
any other artichoke. It is not a hardy variety, and requires 
ample protection during winter. 

Green, or Common. 
French. 
Bud very large, of a conical or oval form ; scales deep- 
en -ru, thick, and fleshy, pointed at the tips, and turned 
out waii's. Though it has not the same thickness of flesh as 
the Green < rlobe Artichoke, it is much hardier, more prolific, 
and one of the best sorts for cultivation. 



ASPARAGUS. 153 



Green Provence. 

Bud large ; scales comparatively long and narrow, of a 
lively green color, erect, fleshy at the base, and terminating 
in a sharp, brownish spine, or thorn ; leaves of the plant 
deep-green. Most esteemed in its crude state; eaten as a 
salad in vinegar and oil. 

Laon. 

Gros vert de Laon. Vil. 
Similar to the Common Green Artichoke, but of larger 
size. Scales rather loose and open, very deep-green, fleshy, 
and pointed. Much cultivated in the vicinity of Paris, and 
there considered the best. 

Large Flat Brittany. 

Artichaut Camus de Bretagne. Vil. 
Bud of medium size, somewhat globular, but flattened at 
the top ; scales closely set together, green, brownish on the 
borders, — short, thick, and fleshy at the base. Earlier than 
the Laon, but not so fleshy. Much grown in Anjou and 
Brittany. 

Purplish-Red. 

Bud conical ; scales green towards their tips, and purplish- 
red at their base. Not very fleshy, and in no respect superior 
to the other varieties. 



ASPARAGUS. 

Asparagus officinalis. 

Asparagus is a hardy, perennial, maritime plant. It rises 
to the height of five feet and upwards, with an erect, branch- 
ing stem ; short, slender, nearly cylindrical leaves ; and green- 

20 



154 ASPARAGINOUS PLANTS. 

ish, drooping flowers. The seeds, which are produced in 
globular, scarlet berries, are black, somewhat triangular, and 
retain their germinative powers four years. Twelve hundred 
and fifty weigh an ounce. 

It is indigenous to the shores of various countries of Eu- 
rope and Asia ; and, since its introduction, has become natural- 
ized to a considerable extent in this country. It is frequently 
seen in mowing-fields upon old farms ; and, in some instances, 
has found its way to the beaches and marshes of the sea-coast. 

Propagation. — It is propagated from seed, which may be 
sown either in autumn, just before the closing-up of the 
ground ; or in spring, as soon as the soil is in good working 
condition. The nursery, or seed-bed, should be thoroughly 
spaded over, the surface levelled and raked smooth and fine, 
and the seed sown, not very thickly, in drills twelve or four- 
teen inches apart, and about an inch in depth. An ounce of 
seed is sufficient for fifty or sixty feet of drill. 

When the plants are well up, thin them to three inches 
asunder; as they will be much stronger, if grown at some 
distance apart, than if allowed to stand closely together. 
Cultivate in the usual manner during the summer, and give 
the plants a light covering of stable-litter during the winter. 

Good plants of one year's growth are preferred by expe- 
rienced growers for setting ; but some choose those of two 
years, and they may be used when three years old. 

Soil and Planting. — "A rich, sandy, alluvial soil, impreg- 
nated with salt, is naturally best adapted to the growth of 
Aparagus; and, in such soil, its cultivation is an easy matter. 
Soils of a different character must be made rich by the appli- 
cation of fertilizing material, and light and friable by trenching. 
Sand, in wet, heavy, clayey soil, is of permanent benefit. 

" The market-gardeners near London are aware of this ; 

for, highly as they manure their ground for crops generally, 

they procure sand, or sandy mud, from certain parts of the 

Thames, for Asparagus plantations, where the soil is too 

heavy. 



ASPARAGUS. 155 

•" The ground should be thoroughly trenched to the depth 
of two and a half or three feet : and, in order to make it rich, 
a large quantity of manure should be incorporated, as well at 
the bottom as near the surface, — using either sandy mud ; the 
scourings of ditches made into compost ; rock- weed, or kelp, 
where they can be procured ; decayed leaves, or leaf-mould ; 
the remains of hot-beds, good peat, or almost any other ma- 
nure not in too crude a state. 

" Where the soil is not so deep, and the subsoil coarse and 
rather gravelly, the ground is not trenched so deep ; the bot- 
tom of the trench being merely dug over. Above this, how- 
ever, a large quantity of manure is applied ; and by this, with 
good after-management, — chiefly consisting in making the soil 
fine and light for the shoots to push through, — excellent 
crops are produced. 

" The ground should be divided into beds either three or 
five feet wide, with an alley or path of two feet in width 
between. The reason for having some of the beds so much 
narrower than the others is, that the narrow ones are sooner 
heated by the sun's rays, and consequently an earlier pro- 
duction is induced. 

" The distance between the rows in the beds may be regu- 
lated as follows : When the beds are three feet wide, two 
rows should be transplanted along them : each row should be 
a foot from the edge of the bed, and they will consequently 
be a foot apart. In beds that are five feet wide, three rows 
should be transplanted, also lengthwise, — one along the mid- 
dle, and one on each side, a foot from the edge of the bed. The 
distance from plant to plant in the rows should not be less 
than one foot ; at this distance, good-sized heads will be pro- 
duced : but, if very large heads are desired for exhibition or 
competition, the plants should be fifteen, or even eighteen, 
inches asunder. 

" The transplanting may be performed either in April or 
May. The three-feet beds should be traced out to run east 



15fi fcSPARAGINOUa PLANTS. 

and west, or so as to present the side of the bed to the direct 
action of the snn's rays when they are most powerful. As- 
paragus, in beds so formed, pushes earlier in the season than 
it docs in beds running north and south. For all except the 
earliest beds, the direction is immaterial ; and they may run 
east and west, or north and south, as may be most conve- 
nient. 

" In proceeding to transplant, the beds, and paths, or alleys, 
should be marked off at the required distance. A stout stake 
should be driven at each corner of the beds, and from these 
the distances for the rows should be measured. There are 
various ways of transplanting. Some stretch a line, and cut 
out a trench only deep enough to allow the roots to be laid out 
without doubling; and they are spread out like a fan perpen- 
dicularly against the side of the cut, the crown of the plant 
being kept two inches below the surface of the ground. 
Some dig out a trench, and form little hillocks of fine soil, 
over which the roots are spread, extending like the sticks of 
an umbrella. Others make a ridge, astride which they set 
the plants, spreading their roots on each side of the ridge ; 
and, again, some take off a portion of the soil on the bed, and, 
after the surface has been raked smooth, the roots of the 
plants are spread out nearly at right angles on the level. 

" The first method is the most expeditious, and is generally 
practised in setting extensive plantations : but, whatever plan 
be preferred, the crowns of the plants should all be on the 
same level ; otherwise those that are too high would be lia- 
ble to be injured by the knife in cutting." 

During the summer, nothing will be necessary but to keep 
the plants clear of weeds ; and, in doing this, the hoe should 
be dispensed with as much as possible, to avoid injuring the 
roots. In the autumn, when the tops have completely with- 
ered, they should be cut down nearly level with the surface 
of the ground, and burned. The beds should then be lightly 
dug over, and three or four inches of rich loam, intermixed 



ASPARAGUS. 157 

with well- digested compost, and salt at the rate of two quarts 
to the square rod, should be applied ; which will leave the 
crowns of the roots about five inches below the surface. 

Second Year. — Early in spring, as soon as the frost leaves 
the ground, dig over the beds, taking care not to disturb the 
roots ; rake the surface smooth ; and, during the summer, cul- 
tivate as before directed : but none of the shoots should be 
cut for use. In the autumn, after the stalks have entirely 
withered, cut down and burn as in the previous year ; stir 
the surface of the bed, and add an inch of soil and manure, 
which will bring the crowns six or seven inches below ground, 
— a depth preferred, by a majority of cultivators, for esta- 
blished plantations. 

Third Year. — Early in spring, stir the ground as directed 
for the two previous years. Some cultivators make a slight 
cutting during this season ; but the future strength of the 
plants will be increased by allowing the crop to grow na- 
turally as during the first and second years. In autumn, cut 
and burn as before ; dig over the surface ; add a dressing of 
manure ; and, in the ensuing spring, the beds may be cut 
freely for use. 

Instead of transplanting the roots, asparagus-beds are 
sometimes formed by sowing the seeds where the plants are to 
remain. When this method is adopted, the beds should be 
laid out and trenched, as before directed, and about three 
inches of soil removed from the entire surface. The seed 
should then be sown in drills an inch deep, at the distances 
marked out for the rows, and covered with rich, light soil. 
When the seedlings are two or three inches high, they should 
be thinned to nine or twelve inches apart ; and, in thinning, 
the weakest plants should be removed. In the autumn, cut 
down the plants after they have withered, stir and smooth the 
surface, and add a dressing of manure. In the spring of 
the second year, stir the surface again ; and, during the sum- 
mer, cultivate as before. In the autumn, the plants will be 



158 ASPARAGINOUS PLANTS. 

ready for the dressing ; which consists of the soil previously 
taken from the bed, with sufficient well-digested compost 
added to cover the crowns of the roots five or six inches in 
depth. The after-culture is similar to that of beds from 
transplanted roots. 

"Asparagus-beds should be enriched every autumn with a 
liberal application of good compost containing some mixture 
of salt ; the benefit of which Avill be evident, not only in the 
quantity, but in the size and quality, of the produce. The 
dressing should be applied after the removal of the decayed 
stalks, and forked in, that its enriching properties may be 
washed to the roots of the plants by winter rains. 

" In general, transplanted Asparagus comes up quite slen- 
der the first year ; is larger the second ; and, the third year, a 
few shoots may be fit for cutting. It is nearly in perfection 
the fourth year ; and, if properly managed, will annually give 
an abundant supply during the life of the maker of a bed or 
plantation." 

Cutting. — "The shoots should be cut angularly, from two 
to three inches below the surface of the ground ; taking care 
not to wound the younger buds. It is in the best condition 
for cutting when the shoots are four or five inches above 
ground, and while the head, or bud, remains close and firm. 

"It is the practice to cut off all the shoots as they appear, 
up to the period when it is thought best to leave off cutting 
altogether. The time for this depends on the climate, season, 
nature of the soil, and strength of the plants. Where the 
climate is good, or when the season is an early one, cutting 
must be commenced early ; and of course, in such a case, it 
ought not to be continued late, as the plants would thereby 
be weakened." 

In the Middle States, the cutting should be discontinued 
from the 10th to the 15th of June ; and from the 15th to 
the 25th of the same month in the Eastern States and the 
Canadas. 



ASPARAGUS. 159 

" If the plants are weak, they should be allowed to grow 
up as early as possible, to make foliage, and consequently 
fresh roots, and thus to acquire more vigor for the ensuing 
year. It is also advisable to leave off at an early period the 
cutting of some of the best of the beds intended for early 
produce, in order that the buds may be well matured early in 
autumn, and thus be prepared to push vigorously early 
in spring." 

Asparagus-beds will continue from twenty to thirty years ; 
and there are instances of beds being regularly cut, and 
remaining in good condition for more than fifty years. 

Seed. — " Select some of the finest and earliest heads as 
they make their appearance in the spring ; tie them to stakes 
during the summer, taking care not to drive the stake through 
the crown of the plant. If for the market, or to be sent to 
a distance, wash out the seeds in autumn, and dry thoroughly ; 
if for home-sowing, allow the seeds to remain in the berries 
till used." 

Use. — The young shoots are boiled twenty minutes or 
half an hour, until they become soft; and are principally 
served on toasted bread, with melted butter. It is the prac- 
tice of some to boil the shoots entire ; others cut or break the 
sprout just above the more tough or fibrous part, and cook 
only the part which is tender and eatable. This is snapped 
or cut into small sections, which are boiled, buttered, seasoned, 
and served on toast in the usual form. " The smaller sprouts 
are sometimes cut into pieces three-eighths of an inch long, 
and cooked and served as green pease." The sprouts are 
also excellent when made into soup. 

It is one of the most productive, economical, and healthful 
of all garden vegetables. 

Varieties. — " The names of numerous varieties occur in 
the catalogues of seedsmen : but there seems to be little per- 
manency of character in the plants ; such slight variations as 
appear from time to time being caused, to a considerable 



160 ASPARAGINOUS PLANTS. 

extent, by the nature of the soil, or by the situation in which 
the plants are grown. What are called the Red-topped 
and Green-topped may perhaps be somewhat distinct, and 
considered as varieties." — Glcnny. 

Soil and location have unquestionably much influence, 
both as respects the quality and size of the sprouts. A bed 
of asparagus in one locality produced shoots seldom reaching 
a diameter of half an inch, and of a very tough and fibrous 
character ; while a bed in another situation, formed of plants 
taken from the same nursery-bed, actually produced sprouts 
so large and fine as to obtain the prize of the Massachusetts 
Horticultural Society. 

If any variety really exists peculiar in size, form, color, or 
quality, it cannot be propagated by seed. Large sprouts may 
afford seeds, which, as a general rule, will produce finer 
asparagus than seeds from smaller plants ; but a variety, when 
it occurs, can be propagated only by a division of the roots. 

Mr. Thompson states, that on one part of Mr. Grayson's 
extensive plantation, on the south side of the Thames, near 
London, the so-called Grayson's Giant was produced ; and 
in another section, the common sort : but, when both were 
made to change places, the common acquired the dimensions 
of the Giant, whilst the latter diminished to the ordinary size. 

Seeds of the following named and described sorts may be 
obtained of seedsmen, and will undoubtedly, in nearly all 
cases, afford fine asparagus ; but they will not produce plants 
which will uniformly possess the character of the parent 
variety : — 

BaTTERSEA. Root- 

o 

Battersea is famed for producing fine asparagus, and the 
name is applied to the particular variety there grown. The 
heads are large, full, and close, and the tops tinted with a 
reddish-green color. It is probably intermediate between the 
Green and Purple-topped. 



ASPARAGUS. 161 

Grayesend. Rog. 

Originated and named under like circumstances with the 
Battersea. The top is greener, and not generally so plump 
and close ; but it is considered finer flavored. Both varieties 
are, however, held in great estimation. 

Grayson's Giant. 

This variety, as also the Deptford, Mortlake, and Reading, 
all originated and were named under the same conditions as 
the varieties before described. All are fine sorts ; but the 
difference between them, and indeed between all of the kinds, 
if important, is certainly not permanent, so long as they are 
offered in the form of seeds for propagation. 

Mr. Grayson, the originator of this variety, produced a 
hundred sprouts, the aggregate weight of which was forty- 
two pounds, — the largest ever raised in Britain. 

German. 
Asperge d'AUemagne. Vil. 
This variety very nearly resembles the Giant Purple-topped. 
It is, however, considered a little earlier, and the top is deeper 
colored. 

Giant Purple-Top. 
Dutch. Red-top. 
Sprout white ; the- top, as it breaks ground, purple ; size 
very large, sometimes measuring an inch and three-fourths in 
diameter, but greatly affected by soil and cultivation. 

A hundred sprouts of this variety have been produced 
which weighed twenty-five pounds. 

Green-Top. 

This variety, when grown under the same conditions as the 
Giant Purple-top, is generally smaller or more slender. The 

21 



162 ASPARAGINOTTS PLANTS. 

top of the sprout, and the scales on the sides, are often slightly 
tinged with purple. The plant, when full grown, is percepti- 
bly more green than that of the Giant Purple-top. From 
most nursery-beds, plants of both varieties will probably be 
obtained, Avith every intervening grade of size and color. 



CAEDOON. 
Chardon. Chardoon. Cynara cardunculus. 

In its general character and appearance, the Cardoon 
resembles the Artichoke. Its full size is not attained until 
the second year, when it is " truly a gigantic herbaceous 
plant," of five or six feet in height. The flowers, which are 
smaller than those of the artichoke, are produced in July and 
August of the second year, and are composed of numerous 
small blue florets, enclosed by somewhat fleshy, pointed 
scales. The seeds are oblong, a little flattened, of a grayish 
or grayish-green color, spotted and streaked with deep 
brown ; and, when perfectly grown, are similar in size and 
form to those of the apple. About six hundred are contained 
in an ounce; and they retain their vitality seven years. 

Soil, Propagation, and Culture. — The best soil for the 
Cardoon is a light and deep but not over-rich loam. . It is 
raised from seed; which, as the plant is used in the first year 
of its growth and is liable to be injured by the winter, 
should be sown annually, although the Cardoon is really a 
perennial. It succeeds best when sown where the plants are 
to remain ; for, if removed, the plants recover slowly, are more 
liable to run to seed, and, besides, seldom attain the size of 
those that have not been transplanted. 

The seed should be sown as early in spring as the weather 
becomes warm and settled, in drills three feet apart, an inch 
and a half in depth, and the young plants afterwards thinned 



CARDOON. 163 

to twelve inches asunder in the drills. The leaves are 
blanched before being used. 

It is sometimes raised and blanched as follows : Sow the 
seed at the bottom of trenches made about six inches deep, 
twelve inches wide, three feet apart, and of a length accord- 
ing to the supply required. At the bottom of the trench, 
thoroughly mix a small quantity of well-digested compost, 
and sow the seeds in small groups, or collections (three or 
four seeds together), at about twelve or fifteen inches apart, 
and cover them an inch or an inch and a half deep. When 
the young plants have acquired three or four leaves, they 
should be thinned out to single plants. During the summer, 
keep them free from weeds ; and, as they require much moist- 
ure, it is well to water frequently, if the weather is very dry. 
In September, the plants will have attained their growth for 
the season, and be ready for blanching; which should be 
done in a dry day, and when the plants are entirely free from 
dampness. It is thus performed : The leaves of each plant 
are carefully and lightly tied together with strong matting; 
keeping the whole upright, and the ribs of the leaves closely 
together. The plant is then bound with twisted hay-bands, 
or bands of straw, about an inch and a half in diameter ; 
beginning at the root, and continuing the winding until two- 
thirds or three-fourths of the height is covered. If there is 
no heavy frost, the leaves will blanch quickly and finely 
without further pains : but, if frosty weather occurs, it will be 
necessary to earth up about the plants, as is practised with 
celery ; but care should be taken not to raise the earth higher 
than the hay-bands. 

One method of blanching is simply to tie the leaves 
together with matting, and then to earth up the plants from 
time to time like celery ; beginning early in September, and 
adding gradually every week until they are sufficiently 
covered. Those, however, blanched by the banding process, 
are superior, both in respect to color and in the greater length 
of the parts blanched. 



164 ASPAltAGINOUS PLANTS. 

Another practice is to earth up a little about the base of 
the plant, tie the leaves together with thread or matting, and 
then envelop the whole quite to the top with a quantity of 
long, clean wheat or rye straw, placed xq) and down th*c 
plant, and tied together Avith small cord or strong matting. 
The leaves will thus blanch without being earthed up, and 
speedily become white. This process is a good one, is econo- 
mical, and presents a neat appearance. 

" In cither of the methods, it is very necessary to be care- 
ful that the plants are perfectly dry before they are enveloped 
in their covering : they will otherwise rot." In about three 
weeks after being tied up, the cardoons will be fit for use. 

Harvesting. — When the stems and midribs of the leaves 
are thoroughly blanched, they are ready for use. Until the 
occurrence of severe weather, the table may be supplied 
directly from the garden : but, before the closing-up of the 
ground, " the plants should be taken up, roots and leaves 
entire, and removed to the cellar ; where they should be 
packed in sand, laying the plants down in rows, and packing 
the sand around them, one course over another, till finished. 
In this way, they not only keep well, but become more per- 
fectly blanched." 

To raise Seed. — Allow two or three plants to remain 
unblanched, and leave them in the ground during the winter, 
protected by straw or other convenient material. They will 
grow to the height, and flower and seed, as before described. 
One plant will afford sufficient seed for any common garden. 

Use. — " The stems of the leaves, as well as the midribs, 
when blanched, are used for soups, stews, and even for salads, 
in autumn and winter. The longer these parts of the plant 
are, and the more rapidly they are grown, the more they are 
esteemed, on account of their greater crispness, tenderness, 
and color." The "Gardener's Chronicle" gives the follow- 
ing directions for dressing them : — 

" W hen a ( anloon is to be cooked, the solid stalks of the 



CARDOON. 165 

leaves are to be cut in pieces about six inches long, and 
boiled, like any other vegetable, in pure water (not salt 
and water), till they are tender. They are then to be care- 
fully deprived of the slime and strings that will be found to 
cover them ; and, having been thus thoroughly cleansed, are 
to be plunged in cold water, where they must remain until 
they are wanted for the table. They are then taken out, and 
heated with white sauce, or marrow. The process just de- 
scribed is for the purpose of rendering them white, and of 
depriving them of a bitterness which is peculiar to them. If 
this is neglected, the cardoons will be black, not white, as 
well as disagreeable." M'Intosh remarks, that, when skilfully 
prepared, they form an excellent and wholesome dish, de- 
serving far more general notice. 

In France, the flowers are gathered, and dried in the shade ; 
and, when so preserved, are used as a substitute for rennet, to 
coagulate milk. 

Varieties. — 

Common, or Large Smooth. Trans. 
Smooth Large Solid. Plein Inerme. Vil. 

This kind grows from four to five feet high. The leaves are 
large and strong, though somewhat smaller than those of the 
Tours or Prickly Cardoon. They are of a shining-green color, 
with little appearance of hoariness on the upper surface, and 
generally destitute of spines ; though some of the plants occa- 
sionally have a few small ones at the base of the leaflets. 

The Cardon Flein Inerme of the French, which is described 
in the " Bon Jardinier " as a novelty, corresponds nearly with 
the Large Smooth or Common Cardoon. 

Large Spanish. Trans. 
D'Espagne. Vil. 
Stem five or six feet high. The divisions of the leaflets 
are rather narrower, and somewhat more hoary, than those of 



166 ASPARAGINOUS PLANTS. 

the Common Cardoon. The ribs are longer, and the whole 
plant stronger and generally more spiny ; though, on the 
whole, comparatively smooth. It is not, however, always 
very readily distinguished from the Common or Large Smooth 
Cardoon. It runs up to seed quicker than the other varieties. 

Puvis. Tliomp. 
Artichoke-leaved. Lance-leaved. Puvis de Bourg. Vil. 
The Puvis Cardoon is remarkable for its strong growth, 
the large size it attains, and the thickness of the midribs 
of the leaves, which are almost solid. The leaves are thick, 
and not at all prickly, or very slightly so. The terminal lobe 
is very large, and lance-formed : whence the name. It is a 
fine variety, and of more tender substance than the Tours 
Cardoon. 

Red. Trans. 
Blood-ribbed. Red-stemmed. Thomp. Large Purple. 
The leaves of this variety are green, without any hoariness ; 
long, narrow, and more sharply pointed than those of most 
of the other kinds. The ribs are large, solid, and tinged 
with red. A recent sort, excellent in quality, but wanting 
in hardiness. 

Tours. Trans. 
Large Tours Solid. Cardon de Tours. Vil. 

The leaves of this variety are very hoary on the upper sur- 
face ; the divisions are broad, sharply pointed, and terminate 
with rigid, sharp spines. Spines also grow, in clusters of 
from three to five, at the base of the leaflets ; and are very 
strong, and of a yellowish color. This variety is not so tall as 
the Spanish or Large Smooth. The ribs arc large and solid. 

The Tours Cardoon is cultivated by the market-gardeners 
around Paris; and, notwithstanding the inconvenience arising 
from its numerous and rigid spines, it is considered by them 
as the best, because of its thick, tender, and delicate ribs. 



THE HOP. 167 



THE HOP. 

Humulus lupulus. 

The Hop is considered a native of this continent, and is 
found wild in all parts of the United States. The root 
is perennial, but the stems are annual. The latter are from 
ten to twenty-five feet in length, angular, rough, and twine 
from right to left. The leaves are placed opposite each 
other on the stem, on long, winding footstalks : the smaller 
ones are heart-shaped ; the larger ones three or five lobed, 
veiny, and rough. The barren and fertile flowers are pro- 
duced on separate plants : the former being very numerous 
and paniculated ; the latter in the form of an anient, or col- 
lection of small scales, which are more or less covered with a 
fine, yellow powder called " lupulin." 

While several distinct sorts of the fertile or hop-bearing 
plant have been long in cultivation, only one variety of the 
male or barren plant is known. 

Soil and Location. — Though it may be cultivated with 
success in a variety of soils, the Hop prefers a rich, deep 
loam, which should be thoroughly ploughed, and, if neces- 
sary, enriched with well-digested compost. In general, it 
may be said that " good corn-land is good hop-land." Hops, 
however, are reputed to be of better quality when raised on 
comparatively thin soils. 

Propagation and Culture. — It is propagated by a division 
of the roots early in spring. When extensively cultivated, 
the plants are set in hills, five to seven feet apart, and three 
or four cuttings or slips allowed to a hill ; but in garden 
culture, to procure the young shoots, the plants are set in 
rows about three feet apart, and one foot from plant to plant 
in the rows. 

Use. — The plant is principally cultivated for its flowers, 
which are largely employed in the manufacture of malt 



168 ASPARAGINOUS PLANTS. 

liquors. The young shoots are cut in spring, when they are 
five or six inches in height, and eaten as salad, or used as 
asparagus, which they somewhat resemble in taste. 



HOOSUNG, OR OOSUNG. Hov. Mag. 

A lettuce-like plant from Shanghai. Stems cylindrical, from 
two to three feet high, erect, light green, with a green, succu- 
lent pith ; leaves oblong, tapering to the base, the uppermost 
clasping ; the flowers are small, yellow, in panicles slightly 
drooping. If sown in April or May, the plants will ripen 
their seed in August. 

Solving and Cultivation. — Sow in a cool frame, in either 
April or May, or continuously, for a succession, at intervals 
during May, and transplant into the open ground in the usual 
manner of treating lettuces ; making the rows about eighteen 
inches apart, and placing the plants about the same distance 
apart in the rows. The plants will be fit for use early in 
June. 

Use. — The succulent stem is the part used. This is di- 
vested of its outer rind, and either simply boiled, with a little 
salt in the water, and dressed as asparagus, or stewed in 
soy, with salt, pepper, and butter added, or boiled in soup as 
okra. It is a very agreeable and pleasant addition to the 
list of vegetable esculents, and worthy of trial. 

The plant is very little cultivated ; and there are no de- 
scribed varieties. 



PERENNIAL PHYTOLACCA. 
Garget. Poke. Pigeon Berry. Phytolacca decandra. 
A hardy, herbaceous, perennial plant, common by road- 
Bides, in waste places, and springing up spontaneously on 



ANNUAL PHYTOLACCA. 169 

newly burned pine-lands. It has a branching, purplish stem, 
five to seven feet in height ; and large, oval, pointed, entire 
leaves. The flowers are produced in July and August, in 
long clusters ; and are of a dull- white color. The fruit con- 
sists of a flat, purple, juicy berry; and is sometimes used for 
dyeing purple. 

Soil and Culture. — It will thrive in almost any soil or situa- 
tion ; and can be easily propagated from seed, or by dividing 
the roots. The plant requires little cultivation, and is so 
abundant in many localities as to afford an ample supply for 
the mere labor of gathering. 

Use. — The young shoots are eaten early in the season, as 
a substitute for asparagus, which they resemble in taste. 
When treated in the manner of sea-kale, the flavor of the 
sprouts is scarcely distinguishable from that of asparagus. 
The root has reputed important medicinal properties ; and, 
when taken internally, acts as a violent emetic. 

Annual Phytolacca. 
Phytolacca esculenta. 
An annual species, with foliage similar to the foregoing. 
It is much less vigorous and stocky in habit. The seed 
should be sown in April, in drills fifteen inches apart. The 
young shoots, or plants, are used in the manner of the species 
before described. 



22 



170 CUCURBITACEOUS PLANTS. 



CHAPTER IV. 

CUCURBITACEOUS PLANTS. 

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or 
Calabash. The Melon. Musk-melon. Persian Melons. Water- 
melon. Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin. 
Pumpkin. Snake Cucumber. Squash. 

THE CUCUMBER. 

Cucumis sativus. 
The Cucumber is a tender, annual plant ; and is a native of 
the East Indies, or of tropical origin. It has an angular, 
creeping stem ; large, somewhat heart-shaped, leaves ; and 
axillary staminate or pistillate flowers. The fruit is cylin- 
drical, generally elongated, often somewhat angular, smooth, 
or with scattering black or white spines ; the flesh is white or 
greenish-white, and is divided at the centre of the fruit into 
three parts, in each of which the seeds are produced in great 
abundance. These seeds are of an elliptical or oval form, 
much flattened, and of a pale yellowish- white color. About 
twelve hundred are contained in an ounce ; and they retain 
their vitality ten years. 

Soil and Culture. — Very dry and very wet soils should be 
avoided. Cucumbers succeed decidedly best in warm, moist, 
rich, loamy ground. The essentials to their growth are heat, 
and a fair proportion of moisture. They should not "be 
planted or set in the open air until there is a prospect of con- 
tinued warm and pleasant weather ; as, when planted early, 
not only are the seeds liable to decay in the ground, but the 
young plants arc frequently cut off by frost. 

The hills should be five or six feet apart in each direction. 



THE CUCUMBER. 171 

Make them fifteen or eighteen inches in diameter, and a foot 
in depth ; fill them three-fourths full of thoroughly digested 
compost, and then draw four or five inches of earth over 
the whole, raising the hill a little above the level of the 
ground ; plant fifteen or twenty seeds in each, cover half an 
inch deep, and press the earth smoothly over with the back 
of the hoe. When all danger from bugs and worms is past, 
thin out the plants ; leaving but three or four of the strongest 
or healthiest to a hill. 

Taking the Crop. — As fast as the cucumbers attain a suit- 
able size, they should be plucked, whether required for use 
or not. The imperfectly formed, as well as the symmetrical, 
should all be removed. Fruit, however inferior, left to ripen 
on the vines, soon destroys their productiveness. 

Seed. — " Cucumbers, from their natural proneness to im- 
pregnate each other when grown together, are exceedingly 
difficult to keep true to their original points of merit ; " and 
consequently, to retain any variety in its purity, it must be 
grown apart from all other sorts. When a few seeds are 
desired for the vegetable garden, two or three of the finest- 
formed cucumbers should be selected early hi the season, and 
allowed to ripen on the plants. In September, or when fully 
ripe, cut them open, take out the seeds, and allow them to 
stand a day or two, or until the pulp attached to them begins 
to separate ; when they should be washed clean, thoroughly 
dried, and packed away for future use. 

For Pickling. — The land for raising cucumbers for pick- 
ling may be either swarded or stubble ; but it must be in 
good condition, and such as is not easily affected by drought. 
It should be deeply ploughed, and the surface afterwards 
made fine and friable by being thoroughly harrowed. The 
hills should be six feet apart, and are generally formed by 
furrowing the land at this distance in each direction. Ma- 
nure the hills with well-digested compost, level off, draw over 
a little fine earth, and the land is ready for planting. 



172 CUCURBITACEOUS PLANTS. 

This may be done at any time from the middle of June to 
the first week in July. The quantity of seed allowed to an 
acre varies from three-fourths of a pound, upwards. In 
most cases, growers seed very liberally, to provide against the 
depredation of worms and bugs ; usually putting six or eight 
times as many seeds in a hill as will be really required for the 
crop. When the plants are well established and beyond danger, 
the field is examined, and the hills thinned to three or four 
plants ; or, where there is a deficiency of plants, replanted. 

As fast as the cucumbers attain the proper size, they should 
be plucked ; the usual practice being to go over the planta- 
tion daily. In gathering, all the fruit should be removed, — 
the misshapen and unmarketable, as well as those which are 
well formed ; for, when any portion of the crop is allowed to 
remain and ripen, the plants become much less productive 1 . 

In favorable seasons, and under a high state of cultivation, 
a hundred and twenty-five thousand are obtained from an 
acre ; while, under opposite conditions, the crop may not 
exceed fifty thousand. The average price is about a dollar 
and twenty-five cents per thousand. 

Varieties. — 

Early Cluster. 
Early Green Cluster. 

A very popular, early cucumber, producing its fruit in 
clusters near the root of the plant : whence the name. The 
plant is healthy, hardy, and vigorous ; fruit comparatively 
short and thick. Its usual length is about five inches, and its 
diameter about two inches ; skin prickly, green, — at the 
blossom-end, often paler, or nearly white, — brownish-yellow 
when ripe ; flesh white, seedy, tender, and well flavored, 
but less crispy or brittle than that of many other varieties. 

It is a good early garden sort, and is very productive ; but 
is not well adapted for pickling, on account of the soft and 
seedy character of its flesh. 



THE CUCUMBER. 173 



Early Frame. 

Short Green. 

One of the oldest of the garden sorts, justly styled a 
standard variety. Plant healthy and vigorous, six to ten feet 
in length ; fruit straight and well formed, five inches and a 
half long, and two inches and a half in diameter ; skin deep- 
green, paler at the blossom -end, changing to clear yellow as 
it approaches maturity, and, when fully ripe, of a yellowish, 
russet-brown color ; flesh greenish- white, rather seedy, but 
tender, and of an agreeable flavor. It is a few days later 
than the Early Cluster. 

The variety is universally popular, and is found in almost 
every vegetable garden. It is also very productive ; succeeds 
well, whether grown in open culture or under glass ; and, if 
plucked while young and small, makes an excellent pickle. 

Early Russian. 

This comparatively new variety resembles, in some respects, 
the Early Cluster. Fruit from three to four inches in length, 
an inch and a half or two inches in diameter, and generally 
produced in pairs ; flesh tender, crisp, and well flavored. 
When ripe, the fruit is deep-yellow or yellowish-brown. 

Its merits are its hardiness, extreme earliness, and great 
productiveness. It comes into use nearly ten days in advance 
of the Early Cluster, and is the earliest garden variety now 
cultivated. Its small size is, however, considered an objec- 
tion ; and some of the larger kinds are generally preferred for 
the main crop. 

London Long Green. M'Int. 

Fruit about a foot in length, tapering towards the extremi- 
ties ; skin very deep-green while the fruit is young, yellow 
when it is ripe ; flesh greenish-white, firm, and crisp ; flavor 
good. 



174 CUCURBITACEOUS PLANTS. 

This variety is nearly related to trie numerous prize sorts 
which in England are cultivated under glass, and forced 
during the winter. There is little permanency in the slight 
variations of character by which they are distinguished ; and 
old varieties are constantly being dropped from the catalogues, 
and others, with different names, substituted. Amongst the 
most prominent of these sub-varieties are the following : — 

Curler's Superior. — Recently introduced. Represented as 
one of the largest and finest of the forcing varieties. 

Conqueror of the West. — Eighteen to twenty inches in 
length. It is a fine prize sort, and succeeds well in open 
culture. 

CuthilVs Black Spine. — Six to nine inches in length, 
hardy, early, and productive. An excellent sort for starting 
in a hot-bed. Fruit very firm and attractive. 

The Doctor. — Sixteen to eighteen inches in length, and 
contracted towards the stem in the form of a neck. In favora- 
ble seasons, it will attain a good size, if grown in the open 
ground. Crisp, tender, and well flavored. 

Egglcstons Conqueror. — " Very prolific, good for forcing, 
of fine flavor, hardy, and a really useful sort. Specimens 
have been grown measuring twenty-eight inches in length, 
nine inches and a half in circumference, and weighing five 
pounds." 

Flanigan's Prize. — An old, established variety ; having 
been grown in England upwards of thirty years. Length 
fifteen inches. 

Hunter's Prolific. — Length eighteen inches. Very crisp 
and excellent, but requires more heat than most other varie- 
ties. Spines white ; fruit covered with a good bloom, and 
not liable to turn yellow at the base. 

Improved, Sinn House. — This variety has received many 
prizes in England. Not only is it well adapted for the sum- 
mer crop, but it succeeds remarkably well when grown under 
glass. 



THE CUCUMBER. 175 

Irishman. — Length twenty-two to twenty-five inches. 
Handsome, and excellent for exhibition. 

Lord Kenyan's Favorite. — Length twelve to eighteen 
inches. A fine sort for winter forcing. 

Manchester Prize. — This, like the Nepal, is one of the 
largest of the English greenhouse prize varieties. It some- 
times measures two feet in length, and weighs twelve pounds. 
In favorable seasons, it will attain a large size in open culture, 
and sometimes perfect its seed. 

Nepal. — One of the largest of all varieties ; length about 
twenty-four inches ; weight ten to twelve pounds. 

Norman's Stitchworth-Park Hero. — A recently introduced 
variety, hardy, long, handsome, very prolific, and fine fla- 
vored. 

Old SioJi House. — Length about nine inches. This is a 
well-tried, winter, forcing variety. Like the Improved Sion 
House, it also succeeds well in open culture. Quality good, 
though the extremities are sometimes bitter. 

Prize-fighter . — Length about sixteen inches. Good for 
the summer crop or for exhibition. 

Rifleman. — This variety is described as one of the best 
prize cucumbers. It has a black spine ; always grows very 
even from stem to point, with scarcely any handle ; carries its 
bloom well ; keeps a good fresh color ; and is not liable to 
turn yellow as many other sorts. Length twenty-four 
to twenty-eight inches. An abundant bearer. 

Ringleader. — A prominent prize sort, about fifteen inches 
in length. It succeeds well, whether grown under glass or in 
the open ground. 

Roman Emperor. — Length twelve to fifteen inches. 

Southgate. — This variety has been pronounced the most 
productive, and the best for forcing, of all the prize sorts. 
It is not so late as many of the English varieties, and will 
frequently succeed well if grown in the open ground. 

Victory of Bath. — Length about seventeen inches. Well 
adapted for forcing or for the general crop. 



176 CUCURBITACEOUS PLANTS. 



Long Green Prickly. 

Long Prickly. Early Long Green Prickly. 

This is a large-sized variety, and somewhat later than the 
White-spined. The plant is a strong grower, and the foliage 
of a deep-green color ; the fruit is about seven inches in 
length, straight, and generally angular ; skin dark-green, 
changing to yellow as the fruit approaches maturity, — when 
fully ripe, it is reddish-brown, and is often reticulated about 
the insertion of the stem ; prickles black ; flesh white, some- 
what seedy, but crisp, tender, and well flavored. 

The Long Green Prickly is hardy and productive ; makes 
a good pickle, if plucked while young ; and is well deserving 
of cultivation. It differs from the London Long Green and 
the Long Green Turkey in its form, which is much thicker 
in proportion to its length ; and also in the character of its 
flesh, which is more pulpy and seedy. 

Long Green Turkey. 
Extra Long Green Turkey. 

A distinct and well-defined variety; when full grown, some- 
times measuring nearly eighteen inches in length. Form 
long and slender, contracted towards the stem in the form of 
a neck, and swollen towards the opposite extremity; seeds 
few, and usually produced nearest the blossom-end. The 
neck is generally solid. While the fruit is young, the skin is 
deep-green ; afterwards it changes to clear yellow, and finally 
assumes a rusty-yellow or yellowish-brown. Flesh remarka- 
bly firm and crisp ; exceeding, in these respects, that of any 
other variety. Very productive and excellent. 

Its remarkably firm and crispy flesh, and the absence of 
seeds, render it serviceable for the table after it has reached 
a very considerable size. For the same reasons, it may be 
pickled at a stage of its growth when other more seedy and 
pulpy sorts would be comparatively worthless. 



the cucumber. 177 

Short Prickly. 
Short Green Prickly. Early Short Green Prickly. 

This variety somewhat resembles the Long Prickly ; but it 
is shorter, and proportionally thicker. Its length, when 
suitable for use, is about four inches. Skin prickly, green, 
changing to yellow at maturity ; flesh transparent greenish- 
white, rather seedy, but tender, crisp, and fine flavored. 

The variety is very hardy and productive, comes early into 
fruit, and is one of the best for pickling. It is a few days 
later than the Early Cluster. 

Underwood's Short Prickly. 

This is an improved variety of the common Short Prickly, 
and is the best of all the sorts for extensive cultivation for 
pickling. The plant is hardy and productive. The fruit, 
when young, is very symmetrical, and of a fine deep-green 
color. Its flesh is characterized by extraordinary crispness 
and solidity. When more advanced, the color becomes 
paler, and the flesh more soft and seedy. The fruit, at ma- 
turity, is yellow. 

White Spanish. 

The form of this variety is similar to that of the White- 
spined. The fruit measures about five inches in length, two 
inches in diameter, and is generally somewhat ribbed. When 
suitable for use, the skin is white ; a characteristic by which 
the variety is readily distinguished from all others. The 
flesh is crisp, tender, and well flavored. At maturity, the 
fruit is yellow. 

White-Spined. 
Early White-spined. New-York Market. 
This very distinct variety is extensively grown for market- 
ing, both at the North and South. The plants grow from six 

23 



178 CUCUHBITACEOUS PLANTS. 

to ten feet in length ; and, like those of the Early Frame, are 
of a healthy, luxurious habit. The fruit is of full medium 
size, straight, and well formed ; about six inches in length, and 
two inches and a half in diameter. Skin deep-green ; pric- 
kles white ; flesh white, tender, crispy, and of remarkably fine 
flavor. As the fruit ripens, the skin gradually becomes paler ; 
and, when fully ripe, is nearly white : by which peculiarity, 
in connection with its white spines, the variety is always 
readily distinguishable. 

The White-spined is one of the best sorts for the table ; and 
is greatly prized by market-men on account of its color, which 
is never changed to yellow, though kept long after being 
plucked. It is generally thought to retain its freshness 
longer than any other variety, and consequently to be well 
fitted for transporting long distances ; though, on account of 
its peculiar color, the freshness may be less real than appa- 
rent. 

For the very general dissemination of this variety, the 
public are, in a great degree, indebted to the late I. P. Hand, 
Esq., of Boston, whose integrity as a merchant, and whose 
skill as a practical vegetable cultivator and horticulturist, will 
be long remembered. 



EGYPTIAN CUCUMBER. 

Hairy Cucumber. Round-leaved Egyptian. Concombre ehatc. T*<7. 
Cucumis chate. 

This is a tender, annual plant, with an angular, creeping 
stem, and alternate, somewhat heart-shaped, leaves. The 
flowers arc axillary, about an inch in diameter, and of a pale- 
yellow color ; the fruit is small, oblong, and very hairy. 

It is of little value as an esculent, and is rarely cultivated. 
The fruit is sometimes eaten in its green state, and also when 
cooked. According to Duchesne, the Egyptians prepare from 
the pulp a very agreeable and refreshing beverage. 

Plant and cultivate as directed for melons or cucumbers. 



CALABASH, OR COMMON GOURD. 179 



GLOBE CUCUMBER. 
Concombre des prophetes. Vil. Cucumis prophetarum. 

A tender annual from Arabia. Stem slender, creeping, 
and furnished with tendrils, or claspers. The leaves are 
about three inches in diameter, five-lobed, and indented on 
the borders ; the flowers are axillary, yellow, and nearly 
three-fourths of an inch in diameter ; the fruit is round, 
and rarely measures an inch in thickness ; skin striped with 
green and yellow, and thickly set with rigid hairs, or bristles ; 
the seeds are small, oval, flattened, and of a yellowish color. 

Planting and Culture. — The seeds should be planted at 
the time of planting cucumbers or melons, in hills four or five 
feet apart, and covered about half an inch deep. Thin to two 
or three plants to a hill. 

Use. — The fruit is sometimes eaten boiled ; but is gene- 
rally pickled in its green state, like the common cucumber. 

As a table vegetable, it is comparatively unimportant, and 
not worthy of cultivation. 



CALABASH, OR COMMON GOURD. 

Bottle Gourd. Cucurbita lagenaria. 
The Calabash, or Common Gourd, is a climbing or creeping 
annual plant, frequently more than twenty feet in height or 
length. The leaves are large, round, heart-shaped, very soft 
and velvety to the touch, and emit a peculiar, musky odor, 
when bruised or roughly handled. The flowers, which are 
produced on very long stems, are white, and nearly three 
inches in diameter. They expand towards evening, and re- 
main in perfection only a few hours ; as they are generally 
found drooping and withering on the ensuing morning. The 
young fruit is hairy, and quite soft and tender; but, when 



180 CUCURBITACEOUS PLANTS. 

ripe, the surface becomes hard, smooth, and glossy. The 
seeds are five-eighths of an inch in length, somewhat quad- 
rangular, of a fawn-yellow color, and retain their vitality five 
years. About three hundred are contained in an ounce. 

Cultivation. — The seeds are planted at the same time and 
in the same manner as those of the Squash. The Gourd suc- 
ceeds best when provided with a trellis, or other support, to 
keep the plant from the ground ; as the fruit is best developed 
in a pendent or hanging position. 

Use. — The fruit, while still young and tender, is some- 
times pickled in vinegar, like cucumbers. At maturity, the 
flesh is worthless : but the shells, which are very hard, light, 
and comparatively strong, are used as substitutes for bas- 
kets ; and are also formed into water-dippers, and various 
other articles both useful and ornamental. The varieties are 
as folloAV : — 

Bottle Gourd. Vil. 

Fruit about a foot in length, contracted at the middle, 
largest at the blossom-end, but swollen also at the part next 
the stem. 

There is a sub-variety, very much, larger ; but it is also 
later. 

Hercules Club. 
Courge Massue d'Hercule. Vil. 

Fruit very long. Specimens are frequently produced 
measuring upwards of five feet in length. It is smallest 
towards the stem, and increases gradually in size towards the 
opposite extremity, which is rounded, and near which, in its 
largest diameter, it measures from four to five inches. Its 
form is quite peculiar, and is not unlike that of a massive 
club : whence the name. 

It is frequently seen at horticultural and agricultural shows ; 
and, though sometimes exhibited as a " cucumber," has little 



THE MELON. 181 

or no value as an esculent, and must be considered much 
more curious than useful. It is of a pea-green color while 
growing, and the skin is then quite soft and tender ; but, like 
the other varieties, the surface becomes smooth, and the skin 
very hard and shell-like, at maturity. 

PoWDER-HoRN. 
Courge Poire a Poudre. Vil. 
Fruit long and slender, broadest at the base, tapering to- 
wards the stem, and often more or less curved. In its 
general form, it resembles a common horn, as implied by the 
name. Its usual length is twelve or fourteen inches ; and its 
largest diameter, nearly three inches. 

Siphon Gourd. 
Courge Siphon. Vil. 
Fruit rounded, and flattened at the blossom-end ; then sud- 
denly contracted to a long, slender neck. The latter often 
bends or turns suddenly at nearly a right angle ; and, in this 
form, the fruit very much resembles a siphon. Pea-green 
while young, pale-green when mature. Shell thick and 
hard. 



THE MELON. 

Of the Melon, there are two species in general cultiva- 
tion, — the Musk-melon (Cucumis meld) and the Water-melon 
(Cucurbha citndlus); each, however, including many varieties. 
Like the Squash, they are tender, annual plants, of tropical 
origin, and only thrive well in a warm temperature. " The 
climate of the Middle and Southern States is remarkably fa- 
vorable for them ; indeed, far more so than that of England, 
France, or any of the temperate portions of Europe. Conse- 
quently, melons are raised as field crops by market-gardeners : 
and, in the month of August, the finest citrons or green-fleshed 



182 CUCURHITACEOUS PLANTS. 

melons may be seen in the markets of New York and Phila- 
delphia in immense quantities ; so abundant, in most seasons, 
as frequently to be sold at half a dollar per basket, contain- 
ing nearly a bushel of fruit. The warm, dry soils of Long 
Island and New Jersey are peculiarly favorable to the growth 
of melons ; and, even at low prices, the product is so large, 
that this crop is one of the most profitable." — Downing. 

Through the extraordinary facilities now afforded by rail- 
roads and ocean steam-navigation, the markets of all the 
cities and large towns of the northern portions of the United 
States, and even of the Canadas, are abundantly supplied 
within two or three days from the time of gathering : and 
they are retailed at prices so low, as to allow of almost uni- 
versal consumption ; well-ripened and delicious green-fleshed 
citron-melons being often sold from six to ten cents each. 

Soil and Cultivation. — Both the Musk and the Water 
Melon thrive best in a warm, mellow, rich, sandy loam, and 
in a sheltered exposure. After thoroughly stirring the soil 
by ploughing or spading, make the hills six or seven feet 
apart in each direction. Previous to planting, these hills 
should be prepared as directed for the Squash ; making them 
a foot and a half or two feet in diameter, and twelve or 
fifteen inches in depth. Thoroughly incorporate at the bot- 
tom of the hill a quantity of well-digested compost, equal to 
three-fourths of the earth removed ; and then add sufficient 
fine loam to raise the hill two or three inches above the sur- 
rounding level. On the top of the hill thus formed, plant 
twelve or fifteen seeds ; and, when the plants are well up, 
thin them out from time to time as they progress in size. 
Finally, when all danger from bugs and other insect depreda- 
tors is past, leave but two or three of the most stocky and 
promising plants to a hill. When the growth is too luxuri- 
ant, many practise pinching or cutting off the leading shoots ; 
and, when the young fruit sets in too great numbers, a portion 
should be removed, both for the purpose of increasing the 



THE MUSK-MELON. 183 

size and of hastening the maturity of those remaining. 
" Keep the fruit from being injured by lying on the ground ; 
and if slate, blackened shingles, or any dry, dark material, 
be placed beneath it, by attraction of the sun's rays, the fruit 
"will ripen earlier and better." 

The striped bug (Galereuca vittata) is the most serious 
enemy with which the young melon-plants have to contend. 
Gauze vine-shields, though the most expensive, are unques- 
tionably the most effectual preventive. Boxes either round 
or square, twelve or fifteen inches in depth, and entirely 
uncovered at the top, if placed over the hills, will be found 
useful in protecting the plants. The flight of the bug being 
generally nearly parallel with the surface of the ground, 
very few will find their way within the boxes, if of the depth 
required. Applications of guano, ashes, dilutions of oil-soap, 
and plaster of Paris, applied while the plants are wet, will be 
found of greater or less efficacy in their protection. The 
pungent smell of guano is said to prevent the depredation of 
the flea-beetle, which, in many localities, seriously injures the 
plants early in the season, through its attacks on the seed- 
leaves. 



THE MUSK-MELON. 
Cucumis melo. 
Plant running, — varying in length from five to eight 
feet ; leaves large, angular, heart-shaped, and rough on the 
upper and under surface ; flowers yellow, one-petaled, five- 
pointed, and about an inch in diameter ; seeds oval, flat, 
generally yellow, but sometimes nearly white, about four- 
tenths of an inch in length, and three-sixteenths of an inch 
in breadth, — the size, however, varying to a considerable 
extent in the different varieties. An ounce contains from 
nine hundred to eleven hundred seeds ; and they retain their 
gcrminative properties from eight to ten years. 



184 CUCURBITACEOUS PLANTS. 

Varieties. — These are exceedingly numerous, in conse- 
quence of the great facility with which the various kinds 
intermix, or hybridize. Varieties are, however, much more 
easily produced than retained : consequently, old names are 
almost annually discarded from the catalogues of seedsmen 
and gardeners ; and new names, with superior recommenda- 
tions, offered in their stead. The following list embraces 
most of the kinds of much prominence or value now culti- 
vated cither in Europe or this country : — 

Beechwood. 

Fruit nearly spherical, but rather longer than broad, — 
usually five or six inches in diameter ; skin greenish-yellow, 
thickly and regularly netted ; flesh green, melting, sugary, 
and excellent. An early and fine variety. 

Black-Rock Cantaloupe. Loud. 

A large-fruited, late variety ; form variable, but generally 
round, and flattened at the ends ; size large, — ten inches in 
diameter, eight inches deep, and weighing eight or ten 
pounds. The skin varies in color from grayish-green to deep- 
green ; becomes yellow at maturity, and is thickly spread 
with knobby bunches, or small protuberances. Rind very 
thick ; flesh reddish-orange, melting, and sugary. It requires 
a long season for its full perfection. 

Christian \. 

This variety was originated by the late Capt. Josiah Lovctt, 
of Beverly, Mass. Form roundish ; size rather small, — ave- 
rage specimens measuring nearly the same as the Green Citron ; 
skin yellowish-green ; flesh yellow, sweet, juicy, and of good 
quality. Its early maturity is its principal recommendation ; 
the Green Citron, Nutmeg, and many other varieties, surpass- 
ing it in firmness of flesh, sweetness, and general excellence. 

It would probably ripen at the North, or in short seasons, 
when other sort- generally fail. 



THE MUSK-MELON. 



185 




Green Citron Melon. 



Citron. 

Green-fleshed Citron. Green Citron. 

Fruit nearly round, but flattened slightly at the ends, — 
deeply and very regularly ribbed ; size medium, or rather 
small, — average specimens 
measuring about six inches 
in diameter, and five inches 
and a half in depth ; skin 
green, and thickly netted, 
— when fully mature, the 
green becomes more soft and 
mellow, or of a yellowish 
shade ; flesh green, quite 
thick, very juicy, and of the 
richest and most sugary flavor. It is an abundant bearer, 
quite hardy, and remarkably uniform in its quality. It is 
deservedly the most popular as a market sort ; and for cultiva- 
tion for family use, every thing considered, has few superiors. 

In common with the Carolina Water-melon, the Green 
Citron is extensively grown at the South for shipping to the 
northern portions of the United States ; appearing in the mar- 
kets of New York and Boston three or four weeks in advance 
of the season of those raised in the same vicinity in the open 
ground. 

Eakly Cantaloupe. 

This variety possesses little merit aside from its very early 
maturity. It is a roundish melon, flattened a little at the 
ends, ribbed, and of comparatively small size ; usually 
measuring about five inches in diameter. Skin yellowish, 
often spotted with green, and sometimes a little warty ; 
rirtd quite thick; flesh reddish-orange, sweet, and of good 
flavor. 

It is exceedingly variable in size, form, and color. 

24 



186 CUCURBITACEOUS PLANTS. 



Hardy Ridge. Loud. 

Fruit rather small, round, depressed, strongly ribbed, and 
irregularly warted all over its surface ; skin dull yellow, mot- 
tled with dull green ; flesh an inch thick, bright orange-red, 
sweet, and well flavored ; rind thick ; weight from three to 
four pounds. Not an early, but a productive variety. 

Large-Ribbed Netted. 

Common Musk-melon. 
Fruit very large, oval, strongly ribbed ; skin yellow, very 
thickly netted, sometimes so closely as to cover nearly the 
, lv i - ^«,-^_ entire surface ; flesh salmon- 

yellow, remarkably thick 
and sweet, but not fine- 
grained or melting, when 
compared with the more re- 
cent and improved varie- 
ties. 

Hardy and productive. 

Large Netted Musk-melon. In gOOd Soil and faVOrablc 

seasons, the fruit sometimes attains a length of fifteen inches, 
and weighs upwards of twenty pounds. 

Munroe's Green Flesh. Vil. 

A comparatively new variety. The fruit is nearly spheri- 
cal, but tapers slightly towards the stem, and is rather regu- 
larly as well as distinctly ribbed. Its diameter is about five 
inches. Cicatrix large ; skin greenish-yellow, thickly and 
finely netted over the entire surface ; rind thin ; flesh green, 
remarkably transparent, comparatively thick, very melting, 
and highly perfumed. 







the musk-melon. 187 

Nutmeg. 

Fruit oval, regularly but faintly ribbed, eight or nine inches 
in length, and about six inches in its broadest diameter ; skin 
pale-green, and very thickly netted ; rind thin ; flesh light- 
green, rich, sweet, melting, and highly perfumed. 

The Nutmeg Melon has been long in cultivation, and is 
almost everywhere to be found in the vegetable garden, 
though seldom in a perfectly unmixed state. When the 
variety is pure, and the fruit perfectly ripened, it is of most 
delicious excellence, and deservedly ranked as one of " the 
best." 

Orange Cantaloupe. 

An oval variety, about six inches in length by five inches 
in diameter, rather prominently ribbed. Skin yellow, mar- 
bled with green, thickly netted about the stem, and sparsely 
so over the remainder of the surface ; rind thick ; flesh 
reddish- orange, sweet, highly perfumed, and of good flavor. 
Very early and productive. 

Pine-Apple. 

Form roundish, inclining to oval, either without ribs or 
with rib-marking, very faintly defined ; size small, — the 
average diameter being about five inches and a half; skin 
olive-green, with net-markings more or less abundant ; rind 
thin ; flesh green, melting, sweet, and perfumed. Season early. 

It is an excellent sort, easily grown, and very productive. 

Prescott Cantaloupe. Vil. 

Fruit generally somewhat flattened, but variable in form, 
deeply ribbed ; size large, — well-grown specimens measuring 
eight or ten inches in diameter, and weighing from seven to 
nine pounds ; skin thickly covered with small tubercles ; color 
varying from grayish-green to clear-green, more or less deep, 



188 CUCURBITACEOUS PLANTS. 

changing to yellow at maturity ; rind very thick ; flesh orange- 
red, sugary and melting, and of delicious flavor. 

There are numerous sub-varieties, as grown by different 
gardeners, varying somewhat in form, color, and time of ma- 
turity ; all, however, corresponding nearly with the above 
description, though known by different names, as the " White," 
"Gray," "Black," " Prescott," &c. Much esteemed in 
France, and extensively grown by market-gardeners in the 
vicinity of Paris. 

Skillman's Fine-Netted. 

This variety much resembles the Pine-apple. Form 
rounded, flattened slightly at the ends ; flesh green, sugary, 
melting, and excellent. It has been pronounced " the earliest 
of the green-fleshed sorts." 

Victory of Bath. 
A recently introduced variety of English origin. Fruit 
egg-shaped, faintly ribbed, rounded at the blossom-end, and 
slightly contracted towards the stem, — at the insertion of 
which, it is flattened to a small, plane surface ; size medium, 
— about six inches deep, and five inches in diameter; skin 
green, clouded with yellow, and sparsely covered with fine 
net-markings ; skin thin ; flesh green. 



PERSIAN MELONS. Trans. 

These differ remarkably from the varieties commonly culti- 
vated. They are destitute of the thick, hard rind which 
characterizes the common sorts, and which renders so large a 
portion of the fruit useless. On the contrary, the Persian 
melons are protected by a skin so thin and delicate, that they 
are subject to injury from causes that would produce no per- 
ceptible effect on the sorts in general cultivation. As a class, 



THE MUSK-MELON. 189 

they arc not only prolific, but their flesh is extremely tender, 
rich, and sweet, and flows copiously with a cool juice, which 
renders them still more grateful. They are, however, not 
early ; and, for their complete perfection, require a long and 
warm season. 
Varieties. — 

Dampsha. M'Int. 

Flesh dark-green near the skin, rather whitish towards the 
centre, quite melting, and of excellent flavor. The first- 
produced fruit in the season is somewhat cylindrical, bluntly 
pointed at both ends ; the whole surface being prominently 
netted, and of a pale-yellow or dark-olive color. The 
secondary crop has the fruit more pointed and less netted, 
and the skin becomes much darker. Like the other varieties 
of winter melons, it may be preserved a long time after being 
taken from the vines, if suspended in a dry room. Weight 
four to five pounds. 

Daree. Trans. 
This resembles the Geree Melon in color, as well as in 
many other respects. It is of the same form ; but the rind, 
when netted, exhibits coarser reticulations. The flesh is 
white, thick, crisp, and melting; when fully ripened, very 
sweet, but rather insipid if imperfectly matured. It is al- 
ways, however, cool and pleasant. 

Geree. Trans. 
A handsome green fruit. In shape, it is oval, or ovate ; and 
measures eight inches in length by four inches and a half in 
breadth. The skin is closely mottled with dark sea-green 
upon a pale ground, and is either netted or not. In the for- 
mer case, the meshes are very close ; by which character, it 
may be readily distinguished from the Daree. Stalk very 
short ; flesh an inch and a half or two inches thick, bright- 



190 CUCURBITACEOUS PLANTS. 

green, melting, very sweet, and highly flavored. Though 
perhaps equally rich, it is not so beautiful or so juicy as the 
Melon of Keiseng. A good bearer, but requires a warm, 
long season. 

Germek. Trans. 
Large Germek. 
A handsome large-sized, ribbed fruit, shaped like a com- 
pressed sphere ; usually six inches in length, and from seven 
to nine inches in diameter. Skin deep-green, closely netted ; 
flesh from an inch and a half to two inches thick, clear green, 
firm, juicy, and high flavored. This is an excellent variety, 
an abundant bearer, ripens early, and exceeds in size any of 
the Persian melons. 

Green Hoosainee. Trans. 

A handsome egg-shaped fruit, five inches long by four 
inches broad : when unripe, of a very deep-green ; but, in 
maturity, acquiring a fine, even, light-green, regularly netted 
surface, which, on the exposed side, becomes rather yellow. 
The flesh is pale-greenish white, tender and delicate, full of 
a highly perfumed, pleasant, sweet juice ; the rind is very 
thin ; the seeds are unusually large. 

It is a variety of much excellence, a great bearer, and one 
of the hardiest of the Persian melons. 

Green Valencia. M'Int. 

A winter sort. Although not rich in flavor, it is firm, sac- 
charine, and juicy ; and upon the whole, if fully ripened, a 
more desirable melon than many of the summer varieties. 

Ispahan. Trans. 
Sweet Ispahan. 
This has been pronounced " the most delicious of all 
melons." The fruit is egg-shaped, varying in length from 



THE MUSK-MELON. 191 

eight to twelve inches, and weighing from six to eight 
pounds ; skin nearly smooth, of a deep sulphur-yellow ; 
flesh nearly white, extending about half way to its centre, 
crisp, sugary, and very rich. 

It is a variety of much excellence, but is fully perfected 
only in favorable seasons. 

Melon of Keiseng. Loud. 

A beautiful egg-shaped fruit, eight inches long, five inches 
wide in the middle, six inches wide at the lower extremity ; 
very regularly and handsomely formed. Color pale lemon- 
yellow ; flesh from an inch and a half to two inches and a 
quarter thick, nearly white, flowing copiously with juice, 
extremely delicate, sweet, and high flavored, very similar in 
texture to a well-ripened Beurre pear ; rind thin, but so 
firm that all the fleshy part of the fruit may be eaten. 

It differs from the Sweet Ispahan in being closely netted. 

Melon of Seen. 

A fruit of regular figure and handsome appearance, seven 
inches long by five inches wide. Shape ovate, with a small 
mamelon at the apex ; surface pale dusky yellow, regularly 
and closely netted, except the mamelon, which is but little 
marked ; rind very thin ; flesh from an inch and a half to 
two inches thick, pale-green, sometimes becoming reddish 
towards the inside, exceedingly tender and juicy ; juice 
sweet, and delicately perfumed. A good bearer, but requires 
a long season. Named from Seen, a village near Ispahan ; 
where the variety was procured. 

Small Germek. Trans. 

This ripens about a week earlier than the Large Germek, 
but is not so valuable a fruit. In form, it is a depressed 
sphere, with about eight rounded ribs. It measures four 



192 CUCURB1TACE0US PLANTS. 

inches in depth by four inches and a half in width. The 
skin is even, yellowish, with a little green about the inter- 
stices, obscurely netted ; the flesh is green, inclining to 
reddish in the inside, an inch and a half thick, juicy, and 
high flavored ; skin very thin. The pulp in which the 
seeds are immersed is reddish. It is not a great bearer, and 
the vines are tender. 

Striped Hoosainee. Trans. 

Fruit oval and much netted, dark-green in broad stripes, 
with narrow intervals of dull white, which become faintly 
yellow as the fruit ripens ; pulp externally green, but more 
internally pale-red, excessively juicy, and more perfectly 
melting than that of the famous Ispahan Melon. 

It is sweeter and higher flavored than any other Persian 
variety, but requires a long, warm season for its full perfec- 
tion. 



THE WATER-MELON. 

Cucurbita citrullus. 

Plant running, — the length varying from eight to twelve 
feet ; leaves bluish-green, five-lobed, the lobes rounded at the 
ends ; flowers pale-yellow, about an inch in diameter ; fruit 
large, roundish, green, or variegated with different shades of 
green ; seeds oval, flattened, half an inch long, five-sixteenths 
of an inch broad, — the color varying according to the va- 
riety, being either red, white, black, yellowish or grayish 
brown. An ounce contains from a hundred and seventy-five 
to two hundred seeds, and they retain their vitality eight 
years. 

The Water-melon is more vigorous in its habit than 
the Musk-melon, and requires more space in cultivation ; the 



THE WATER-MELON. 193 

hills being usually made eight feet apart in each direction. 
It is less liable to injury from insects, and the crop is conse- 
quently much more certain. The seed should not be planted 
till May, or before established warm weather ; and but two 
good plants allowed to a hill. 
The varieties are as follow : — 



Apple-Seeded. 

A rather small, nearly round sort, deriving its name from 
its small, peculiar seeds ; which, in form, size, and color, are 
somewhat similar to those of the apple. Skin deep, clear- 
green ; rind very thin ; flesh bright-red to the centre, sweet, 
tender, and well-flavored. It is hardy, bears abundantly, 
seldom fails to ripen perfectly in the shortest seasons, and 
keeps a long time after being gathered. 

Black Spanish. 
Spanish. 
Form oblong ; size large ; skin very dark or blackish 
green ; rind half an inch thick ; flesh deep-red (contrasting 
finely with the very deep-green color of the skin), fine- 
grained, very sugary, and of excellent flavor. The variety is 
hardy, productive, thrives well, matures its fruit in the 
Northern and Eastern States, and is decidedly one of the best 
for general cultivation. Seeds dark-brown, or nearly black. 

Bradford. TV. D. Brinckle. 
The Bradford is a highly prized, South- Carolina variety ; 
size large ; form oblong ; skin dark-green, with gray, longi- 
tudinal stripes, mottled and reticulated with green ; rind not 
exceeding half an inch in thickness ; seed yellowish- white, 
slightly mottled, and with a yellowish-brown stripe around 
the edge ; flesh fine red to the centre ; flavor fine and sugary ; 
quality " best." 

25 



19-1 CUCURBIT ACEOUS PLANTS. 



Carolina. 

Fruit of large size, and of an oblong form, usually some- 
what swollen towards the blossom-end ; skin deep-green, 
variegated with pale-green or white ; flesh deep-red, not fine- 
grained, but crisp, sweet, and of fair quality ; fruit frequently 
hollow at the centre ; seeds black. 

This variety is extensively grown in the Southern States 
for exportation to the North, where it appears in the markets 
about the beginning of August, and to some extent in July. 
Many of the specimens are much less marked with stripes 
and variegations than the true Carolina ; and some shipments 
consist almost entirely of fruit of a uniform deep-green color, 
but of the form and quality of the Carolina. 

Downing mentions a sub- variety with pale-yellow flesh 
and white seeds. 

Citron Water-Melon. 

Form very nearly spherical ; size rather small, — average 
specimens measuring six or seven inches in diameter ; color 
pale-green, marbled with darker shades of green ; flesh 
white, solid, tough, seedy, and very squashy and unpalatable 
in its crude state. It ripens late in the season, and will keep 
until December. " It is employed in the making of sweet- 
meats and preserves, by removing the rind or skin and seeds, 
cutting the flesh into convenient bits, and boiling in sirup 
which has been flavored with ginger, lemon, or some agreeable 
article. Its cultivation is the same as that of other kinds of 
melons." — New American Cyclopaedia. 

Clarendon. IV. D. Brinckle. 

Dark-speckled. 
Size large ; form oblong ; skin mottled-gray, with dark- 
green, interrupted, longitudinal stripes, irregular in their 
outline, and composed of a succession of peninsulas and 



THE WATER-MELON. 195 

isthmuses ; rind thin, not exceeding half an inch ; seed yel- 
low, with a black stripe extending round the edge, and from 
one to three black spots on each side, — the form and number 
corresponding on the two sides ; flesh scarlet to the centre ; 
flavor sugary and exquisite, and quality " best." 

This fine melon originated in Clarendon County, South 
Carolina ; and, when pure, may at all times be readily re- 
cognized by the peculiarly characteristic markings of the 
seeds. 

Ice-Cream. 

A large, very pale-green sort ; when unmixed, readily 
distinguishable from all other varieties. Form nearly round, 
but sometimes a little depressed at the extremities ; rind 
thicker than in most varieties ; flesh white, very sweet and 
tender, and of remarkably fine flavor; seeds white. It is 
prolific, and also early; and is remarkably well adapted 
for cultivation in cold localities, or where the seasons are 
too short for the successful culture of the more tender and 
late kinds. Its pale-green skin, white flesh, and white seeds, 
are its prominent distinctive peculiarities. 



Imperial. D 



own. 



This variety is said to have been introduced from the 
Mediterranean. Fruit round, or oblate, and of medium size ; 
skin pale-green, with stripes and variegations of white or 
paler green ; rind thin ; flesh pale-red, crisp, sweet, and of 
excellent flavor ; seeds reddish-brown. Very productive, but 
requiring a warm situation and a long season for its complete 
perfection. 

Mountain Sprout. 

This variety is similar to the Mountain Sweet. It is 
of large size, long, and of an oval form. Skin striped and 



19() CUCUR15ITACE0US PLANTS. 

marbled with paler and deeper shades of green; rind thin, — 
measuring scarcely half an inch in thickness ; flesh scarlet, a lit- 
tle hollow at the centre, crisp, sugary, and of excellent flavor. 
Like the Mountain Sweet, it is a favorite market sort. It 
is not only of fine quality, but very productive. Seeds russet- 
brown. 

Mountain Sweet. 

A large, long, oval variety, often contracted towards the 
stem in the form of a neck ; skin striped and marbled with 
different shades of green ; rind rather thin, measuring scarcely 
half an inch in thickness ; flesh scarlet, and solid quite to the 
centre ; seeds pale russet-brown, but often of greater depth 
of color in perfectly matured specimens of fruit. 

A popular and extensively cultivated variety, quite hardy, 
productive, and of good quality. " For many years, it was 
universally conceded to be the best market sort cultivated 
in the Middle States, but of late has lost some of the proper- 
ties that recommended it so highly to favor. This deterioration 
has probably been owing to the influence of pollen from infe- 
rior kinds grown in its vicinity." 

Odell's Large "White. TV. D. BrincJde. 

Size very large, sometimes weighing sixty pounds ; form 
round ; skin gray, with fine green network spread over its 
uneven surface ; rind nearly three-fourths of an inch in 
thickness ; seeds large, grayish-black, and not numerous ; 
flesh pale-red ; flavor fine ; quality very good. Productive- 
ness said to exceed that of most other kinds. 

This remarkably large melon originated with a negro man 
on the property of Col. A. G. Sumner, of South Carolina. 
Its large size, and long-keeping quality after being separated 
from the vine, will recommend the variety, (.specially for the 
market. 



THE WATER-MELON. 197 



Orange. 



Form oval, of medium size ; skin pale-green, marbled with 
shades of deeper green ; rind half an inch in depth, or of 
medium thickness ; flesh red, not fine-grained, but tender, 
sweet, and of good quality. When in its mature state, the 
rind separates readily from the flesh, in the manner of 
the peel from the flesh of an orange. 

When first introduced, the variety was considered one of 
the best quality ; but it appears to have in some degree 
deteriorated, and now compares unfavorably with many other 
sorts. 

Pie-Melon. 

California Pie-melon. 

Plant running, — the foliage and general habit resembling 
the Common Water-melon, but yet distinguishable by its 
larger size, more hairy stem, and its more stocky and vigor- 
ous character ; fruit oblong, very large, measuring sixteen 
inches and upwards in length, and from eight to ten inches 
in diameter ; skin yellowish-green, often marbled with differ- 
ent shades of light-green or pea-green ; flesh white, succulent, 
somewhat tender, but very unpalatable, or with a squash-like 
flavor, in its crude state. As intimated by the name, it is 
used only for culinary purposes. 

This melon should be cooked as follows : After removing 
the rind, cut the flesh into pieces of convenient size, and stew 
until soft and pulpy. Lemon-juice, sugar, and spices should 
then be added ; after which, proceed in the usual manner of 
making pies from the apple or any other fruit. If kept from 
freezing, or from dampness and extreme cold, the Pie-melon 
may be preserved until March. 



198 CUCURBITACEOUS PLANTS. 

Ravenscroft. IV. D. Brinckle. 

Size large ; form oblong ; skin dark-green, faintly striped 
and marked with green of a lighter shade, and divided longi- 
tudinally by sutures from an inch and a quarter to two inches 
apart ; rind not more than half an inch in thickness ; seed 
cream-color, tipped with brown at the eye, and having a 
brown stripe around the edge ; flesh fine red, commencing 
abruptly at the rind, and extending to the centre ; flavor de- 
licious and sugary ; quality " best." 

This valuable water-melon originated with Col. A. G. 
Sumner, of South Carolina. 



Souter. TV. D. Brinckle. 

Size large, sometimes weighing twenty or thirty pounds ; 
form oblong, occasionally roundish ; skin peculiarly marked 
with finely reticulated, isolated, gray spots, surrounded by 
paler green, and having irregular, dark-green, longitudinal 
stripes extending from the base to the apex ; rind thin, about 
half an inch thick ; seed pure cream-white, with a faint rus- 
set stripe around the edge ; flesh deep-red to the centre ; 
flavor sugary and delicious ; quality " best." Productiveness 
said to be unusually great. 

This excellent variety originated in Sumpter District, South 
Carolina. 



PArANJAY, OR SPONGE CUCUMBER. 

Papangaye. Vil. Cucumis acutangulus. 

This is an East-Indian plant, with a creeping stem, and 
angular, heart-shaped leaves. The flowers (several of which 
are produced on one stem) are yellow ; the fruit is ten or 
twelve inches in length, about an inch and a half in diameter, 



PRICKLY-FRUITED GHERKIN. 199 

deeply furrowed or grooved in the direction of its length, 
forming ten longitudinal, acute angles ; the skin is hard, and 
of a russet-yellow color ; the seeds are black, rough, and hard, 
and quite irregular in form, — about five hundred are con- 
tained in an ounce. 

Use. — The fruit is eaten while it is quite young and small ; 
served in the manner of cucumbers, or like vegetable marrow. 
When fully ripened, it is exceedingly tough, fibrous, and 
porous, and is sometimes used as a substitute for sponge : 
whence the name. 



PRICKLY-FRUITED GHERKIN. 

Gherkin. West-Indian Cucumber. Jamaica Cucumber. Cucumis 

angaria. 

This species is said to be a native of Jamaica. The habit 
of the plant is similar to that of the Globe Cucumber, and its 
season of maturity is nearly the same. The surface of the 
fruit is thickly set with spiny nipples, and has an appearance 
very unlike that of the Common Cucumber. It is compara- 
tively of small size, and of a regular, oval form, — generally 
measuring about two inches in length by an inch and a third 
in its largest diameter ; color pale-green ; flesh greenish- 
white, very seedy and pulpy. The seeds are quite small, 
oval, flattened, yellowish-white, and retain their vitality five 
years. 

It is somewhat later than the Common Cucumber, and 
requires nearly the whole season for its full development. 
Plant in hills about five feet apart ; cover the seeds scarcely 
half an inch deep, and leave three plants to a hill. 

The Prickly-fruited Gherkin is seldom served at table 
sliced in its crude state. It is principally grown for pickling : 
for which purpose it should be plucked when about half 
grown, or while the skin is tender, and can be easily broken 



200 CUCURBITACEOUS PLANTS. 

by the nail. As the season of maturity approaches, the rind 
gradually hardens, and the fruit becomes worthless. In all 
stages of its growth, the flesh is comparatively spongy; and, 
in the process of pickling, absorbs a large quantity of vine- 
gar. 



THE PUMPKIN. 

Cucurbita pepo. 

Under this head, on the authority of the late Dr. T. AW 
Harris, should properly be included " the common New- 
England field-pumpkin, the bell-shaped and crook-necked 
winter squashes, the Canada crook-necked, the custard 
squashes, and various others, all of which (whether rightly or 
not, cannot now be determined) have been generally referred 
by botanists to the Cucurbita pepo of Linnaeus. " 

The term " pumpkin," as generally used in this country by 
writers on gardening and agriculture, and as popularly under- 
stood, includes only the few varieties of the Common New- 
England Pumpkin that have been long grown in fields in an 
extensive but somewhat neglectful manner ; the usual practice 
being to plant a seed or two at certain intervals in fields of 
corn or potatoes, and afterwards to leave the growing vines 
to the care of themselves, Even under these circumstances, 
a ton is frequently harvested from a single acre, in addition 
to a heavy crop of corn or potatoes. 

The Pumpkin was formerly much used in domestic econo- 
my ; but, since the introduction of the Crook-necks, Boston 
Marrow, Hubbard, and other improved varieties of squashes, 
it has gradually fallen into disuse, and is now cultivated 
principally for agricultural purposes. 

Varieties. — The following are the principal varieties, al- 
though numerous intermediate sorts occur, more or less 
distinct, as well as more or less permanent in character : — 



the pumpkin. 201 

Canada Pumpkin. 
Vermont Pumpkin. 

The Canada Pumpkin is of an oblate form, inclining to 
conic ; and is deeply and regularly ribbed. When well grown, 
it is of comparatively large size, and measures thirteen or 
fourteen inches in diameter, and about ten inches in depth. 
Color fine, deep orange-yellow ; skin or shell rather thick 
and hard ; flesh yellow, fine-grained, sweet, and well flavored. 
Hardy, and very productive. 

Compared with the common field variety, the Canada is 
much more flattened in its form, more regularly and deeply 
ribbed, of a deeper and richer color ; and the flesh is generally 
much sweeter, and less coarse and stringy in its texture. It 
seems adapted to every description of soil ; thrives well in all 
climates ; and is one of the best sorts for agricultural purposes, 
as well as of good quality for the table. 

Cheese Pumpkin. 

Plant very vigorous ; leaves large, deep-green ; fruit 
much flattened, deeply and rather regularly ribbed, broadly 
dishing about the stem, and basin-like at the opposite extre- 
mity. It is of large size ; and, when well grown, often 
measures fifteen or sixteen inches in diameter, and nine or 
ten inches in depth. Skin fine, deep reddish-orange, and, if 
the fruit is perfectly matured, quite hard and shell-like ; flesh 
very thick, yellow, fine-grained, sweet, and well flavored. 
The seeds are not distinguishable from those of the Common 
Field Pumpkin. 

The Cheese Pumpkin is hardy, remarkably productive, 
and much superior in all respects to most of the field-grown 
sorts. Whether the variety originated in this country, 
cannot probably now be determined ; but it was extensively 
disseminated in the Middle States at the time of the Ameri- 
can Revolution, and was introduced into certain parts of New 

26 



CUCURBITACEOUS PLANTS. 

England by the soldiers on their return from service. After 
a lapse of more than seventy-five years, — during- which time 
it must have experienced great diversity of treatment and 
culture, — it still can be found in its original type ; having 
the same form, color, size, and the same thickness, and quality 
of flesh, which it possessed at the time of its introduction. 

Common Yellow Field Pumpkin. 

Plant of vigorous, stocky habit, extending twelve feet and 
upwards in length ; fruit rounded, usually a little more deep 
than broad, flattened at the ends, and rather regularly, and 
more or less prominently, ribbed. Its size is much affected 
by soil, season, and the purity of the seed. Average speci- 
mens will measure about fourteen inches in length, and eleven 
or twelve inches in diameter. Color rich, clear orange-yellow; 
skin, or rind, if the fruit is well matured, rather dense and 
hard ; flesh variable in thickness, but averaging about an inch 
and a half, of a yellow color, generally coarse-grained, and 
often stringy, but sometimes of fine texture, dry, and of good 
quality; seeds of medium size, cream-yellow. 

The cultivation of the Common Yellow Field Pumpkin in 
this country is almost co-eval with its settlement. For a long 
period, few, if any, of the numerous varieties of squashes, 
now so generally disseminated, were known ; and the Pump- 
kin was not only extensively employed as a material for pies, 
but was much used as a vegetable, in the form of squash, at 
the table. During the struggle for national independence, 
when the excessively high prices of sugars and molasses pre- 
vented their general use, it was the practice to reduce by 
evaporation the liquid in which the pumpkin had been 
cooked, and to use the saccharine matter thus obtained as a 
substitute for the more costly but much more palatable sweet- 
ening ingredients. When served at table in the form of a 
vegetable, a well-ripened, fine-grained pumpkin was selected, 
divided either lengthwise or crosswise; the seeds extracted; 
the loose, stringy matter removed from the inner surface 



THE PUMPKIN. 



203 



of the flesh ; and the two sections, thus prepared, were baked, 
till soft, in a common oven. The flesh was then scooped from 
the shell, pressed, seasoned, and served in the usual form. 
By many, it is still highly esteemed, and even preferred for 
pies to the Squash, or the more improved varieties of pump- 
kins ; but its cultivation at present is rather for agricultural 
than for culinary purposes. 

Connecticut Field Pumpkin. 

A large, yellow, field variety, not unlike the Common Yel- 
low in form, but with a softer skin, or shell. It is very 
prolific, of fair quality as an esculent, and one of the best for 
cultivating for stock or for agricultural purposes. 

Long Yellow Field Pumpkin. 

Plant hardy and vigorous, not distinguishable from that of 
the Common Yellow variety ; fruit oval, much elongated, the 
length usually about twice the diameter ; size large, — well- 
grown specimens measuring sixteen to twenty inches in length, 
and nine or ten inches in diameter ; surface somewhat ribbed, 
but with the markings less distinct than those of the Common 
Yellow ; color bright orange-yellow ; skin of moderate thick- 
ness, generally easily broken by the nail ; flesh about an inch 
and a half in thickness, yellow, of good but not fine quality, 
usually sweet, but watery, and of no great value for the 
table. 

It is very hardy and productive ; well adapted for planting 
among corn or potatoes ; may be profitably raised for feeding 
out to stock ; keeps well when properly stored ; and selected 
specimens will afford a tolerable substitute for the Squash in 
the kitchen, particularly for pies. 

Between this and the Common Yellow, there are various 
intermediate sorts ; and, as they readily hybridize with each 
other, it is with difficulty that these varieties can be preserved 
in a pure state. Only one of the sorts should be cultivated, 
unless there is sufficient territory to enable the cultivator to 



204 CUCURB1TACEOUS PLANTS. 

allow a large distance between the fields where the different 
varieties are grown. 

Nantucket. 

Hard-shell. " Nigger-head." 
Form flattened or depressed, but sometimes oblong or bell- 
shaped, often faintly ribbed ; size medium or rather small ; 
color deep-green, somewhat mellowed by exposure to the 
sun, or at full maturity; skin or shell thick and hard, and 
more or less thickly covered with prominent, wart-like ex- 
crescences ; flesh comparatively thick, yellow, sweet, fine- 
grained, and of excellent flavor, — comparing favorably in all 
respects with that of the Sugar Pumpkin. It is a productive 
sort, and its flesh much dryer and more sugary than the pecu- 
liar, green, and warty appearance of the fruit would indicate. 
When cooked, it should be divided into pieces of convenient 
size ; the seeds, and loose, stringy parts, removed from the 
inner surface of the flesh, and then boiled or baked in 
the skin or shell ; afterwards scooping out the flesh, as is 
practised with the Hubbard Squash or other hard-shelled 
varieties of pumpkins. It is an excellent pie-variety, and 
selected specimens will be found of good quality when served 
as squash at the table. It will keep till February or March. 

Striped Field Pumpkix. 

Habit of the plant, and form of the fruit, very similar to 
the Common Yellow Field Pumpkin. The size, however, will 
average less; although specimens may sometimes be procured 
as large as the dimension given for the Common Yellow. 
Color yellow, striped and variegated with green, — after being 
gathered, the green becomes gradually softer and paler, and 
the \ ( 'How deeper ; flesh yellow, moderately thick, and, though 
by some considered of superior quality, has not the fine, dry, 
and well-flavored character essential for table use; seeds 
similar to the foregoing sorts. 

The Striped Field Pumpkin is a hardy sort, and yields 



THE PUMPKIN. 



205 



well. It is, however, exceedingly liable to hybridize with all 
the varieties of the family, and is with difficulty preserved 
in an unmixed condition. It should be grown as far apart as 
possible from all others, especially when the seed raised is 
designed for sale or for reproduction at home. 

Sugar-Pumpkin. 

Small Sugar-pumpkin. 

Plant similar in its character and general appearance to the 
Common Field Pumpkin ; fruit small, eight or nine inches at 
its broadest diameter, and about six inches in depth ; form 
much depressed, usually broadest 
near the middle, and more or less dis- 
tinctly ribbed; skin bright orange- 
yellow when the fruit is well ripened, 
hard, and shell-like, and not easily 
broken by the nail ; stem quite long, 
greenish, furrowed, and somewhat 
reticulated ; flesh of good thickness, 
light-yellow, very fine-grained, sweet, 
and well flavored ; seeds of smaller 
size than, but in other respects similar 
to, those of the Field Pumpkin. The variety is the smallest 
of the sorts usually employed for field cultivation. It is, how- 
ever, a most abundant bearer, rarely fails in maturing its crops 
perfectly, is of first-rate quality, and may be justly styled an 
acquisition. For pies, it is not surpassed by any of the family ; 
and it is superior for table use to many of the garden squashes. 
The facility with which it hybridizes or mixes with other 
kinds renders it extremely difficult to keep the variety pure ; 
the tendency being to increase in size, to grow longer or 
deeper, and to become warty : either of which conditions may 
be considered an infallible evidence of deterioration. 

Varieties sometimes occur more or less marbled and spotted 
with green ; the green, however, often changing to yellow 
after harvesting. 




r-pimipkii 



200 (TCI Kill I \i 1 in S PLANTS. 



SNAKE OR SERPENT CUCUMBER 

Cucumis flexuosus. 

Though generally considered as a species of cucumber, this 
plant should properly be classed with the melons. In its 
manner of growth, foliage, flowering, and in the odor and 
taste of the ripened fruit, it strongly resembles the musk- 
melon. The fruit is slender and flexuous ; frequently 
measures more than three feet in length ; and is often grace- 
fully coiled or folded in a serpent-like form. The skin is 
green ; the flesh, while the fruit is forming, is greenish- 
white, — at maturity, yellow ; the seeds are yellowish- white, 
oval, flattened, often twisted or contorted like those of some 
varieties of melons, and retain their vitality five years. 

Planting and Cultivation. — The seeds should be planted 
in May, in hills six feet apart. Cover half an inch deep, and 
allow three plants to a hill. 

Use. — The fruit is sometimes pickled in the manner of the 
Common Cucumber, but is seldom served at table sliced in its 
crude state. It is generally cultivated on account of its ser- 
pent-like form, rather than for its value as an esculent. 

Well-grown specimens are quite attractive ; and, as curious 
vegetable productions, contribute to the interest and variety 
of horticultural exhibitions. 



THE SQUASH. 

All the varieties are tender annuals, and of tropical origin. 
They only thrive well in a warm temperature : and the seed 
should not be sown in spring until all danger from frost is 
past, ; * ii*l tin; ground is warm and thoroughly settled; as, 
aside from the tender nature of the plant, the seed is ex- 
tremely liable; to rot in the ground in continued damp and 
cold weather. 



THE SQUASH. 207 

Any good, well-enriched soil is adapted to the growth of 
the Squash. The hills should be made from eight to ten 
inches in depth, two feet in diameter, and then filled within 
three or four inches of the surface with well-digested com- 
post ; afterwards adding sufficient fine loam to raise the hill 
an inch or two above the surrounding level. On this, plant 
twelve or fifteen seeds ; covering about three-fourths of an 
inch deep. Keep the earth about the plants loop e and clean ; 
and from time to time remove the surplus vines, leaving the 
most stocky and vigorous. Three plants are sufficient for a 
hill ; to which number the hills should ultimately be thinned, 
making the final thinning when all danger from bugs and 
other vermin is past. The dwarfs may be planted four feet 
apart ; but the running sorts should not be less than six or 
eight. The custom of cutting or nipping off the leading shoot 
of the running varieties is now practised to some extent, 
with the impression that it both facilitates the formation of 
fruitful laterals and the early maturing of the fruit. Whether 
the amount of product is increased by the process, is not yet 
determined. 

In giving the following descriptions, no attempt has been 
made to present them under scientific divisions ; but they 
have been arranged as they are in this country popularly 
understood : — 

Summer Varieties. — 

Apple Squash. 
Early Apple. 

Plant running, not of stocky habit, but healthy and vigor- 
ous ; fruit obtusely conical, three inches broad at the stem, 
and two inches and a half in depth ; skin yellowish- white, 
thin and tender while the fruit is young, hard and shell-like 
when ripe ; flesh dry and well flavored in its green state, and 
often of good quality at full maturity. 

The fruit is comparatively small ; and, on this account, the 
variety is very little cultivated. 



:'<>s 



Cl CI RBITACEOUS PLANTS. 



Bush Summer Warted Crookneck. 

Early Summer Crookneck. Yellow Summer Warted Crookneck. 
Cucurbita verrucosa. 

Plant dwarfish or bushy in habit, generally about two feet 
and a half in height or length ; fruit largest at the blossom- 
end, and tapering gradually to a neck, which 
is solid, and more or less curved ; size me- 
dium, — average specimens, when suitable for 
use, measuring about eight inches in length, 
and three inches in diameter at the broadest 
part ; the neck is usually about two inches in 
thickness ; color clear, bright-yellow ; skin 
very warty, thin, and easily broken by the 
nail while the fruit is young, and suitable for 
use, — as the season of maturity approaches, 
the rind gradually becomes firmer, and, when 
fully ripe, is very hard and shell-like ; flesh 
greenish-yellow, dry, and well flavored ; 
seeds comparatively small, broad in propor- 
tion to the length, and of a pale-yellow 
color. About four hundred are contained in an ounce. 

The Bush Summer Crookneck is generally esteemed the 
finest of the summer varieties. It is used only while young 
and tender, or when the skin can be easily pierced or broken 
by the nail. After the fruit hardens, the flesh becomes wa- 
tery, coarse, strong flavored, and unfit for table use. 

On account of the dwarfish character of the plants, the 
hills may be made four feet apart. Three plants will be suf- 
ficient for a hill. 




cb Squ 



Early White Bush Scolloped. 

White Pattypan. Cymbling. White Summer Scolloped. Pattison 
Blanc. 17/. 

This is a sub-variety of the Early Yellow Bush Scolloped. 

The plant has the same dwarf habit, and the fruit is nearly 



THE SQUASH. 209 

of the same size and form. The principal distinction between 
the varieties consists in the difference of color. 

By some, the white variety is considered a little inferior in 
fineness of texture and in flavor to the yellow ; though the 
white is much the more abundant in the markets. Both of 
the varieties are hardy and productive ; and there is but little 
difference in the season of their maturity. 

In the month of June, large quantities are shipped from 
the Southern and Middle States to the North and East, where 
they anticipate from two to three weeks the products of the 
home-market gardens ; the facilities afforded by steam trans- 
portation rendering nearly profitless the efforts of gardeners 
to obtain an early crop. As the variety keeps well, and 
suffers little from transportation, the squashes are generally 
found fresh and in good order on their arrival. 

Early Yellow Bush Scolloped. 

Cymbling. Pattypan. Yellow Summer Scollop. 

Plant dwarf, of rather erect habit, and about two feet and 
a half in height ; leaves large, clear-green ; fruit somewhat 
of a hemispherical form, expanded at the 
edge, which is deeply and very regularly 
scolloped. When suitable for use, it 
measures about five inches in diameter, 
and three inches in depth ; but, when fully 
matured, the diameter is often ten or 
twelve inches, and even upwards. Color ■■fr YeUow Bash 8coUo P ed - 
yellow ; skin, while young, thin, and easily pierced, — at ma- 
turity, hard and shell-like ; flesh pale-yellow, tolerably fine- 
grained, and well flavored, — not, however, quite so dry and 
sweet as that of the Summer Crookneck ; seeds broader in 
proportion to their length than the seeds of most varieties, 
and of comparatively small size. Four hundred and twenty- 
five weigh an ounce. 

27 




210 CUCURBITACEOUS PLANTS. 

This variety has been common to the gardens of this 
country for upwards of a century ; during which period, the 
form and general character have been very slightly, if at all, 
changed. When grown in the vicinity of the Bush Summer 
Crookneck, the surface sometimes exhibits the same wart-like 
excrescences ; but there is little difficulty in procuring seeds 
that will prove true to the description above given. 

Like the Summer Crookneck, the scolloped squashes are 
used while young or in a green state. After the hardening 
of the skin, or shell, the flesh generally becomes coarse, wa- 
tery, strong-flavored, and unfit for the table. 

The hills should be made about four feet apart, and three 
plants allowed to a hill. Season from the beginning of July 
to the middle or last of August. 

Egg-Squash. 
Cucurbita ovifera. 

An ornamental variety, generally cultivated for its peculiar, 
egg-like fruit, which usually measures about three inches in 
length, and two inches or two and a half in diameter. Skin, 
or shell, white. It is seldom used as an esculent ; though, in 
its young state, the flesh is quite similar in flavor and texture 
to that of the scolloped varieties. " If trained to a trellis, or 
when allowed to cover a dry, branching tree, it is quite orna- 
mental ; and, in its ripened state, is quite interesting, and 
attractive at public exhibitions." Increase of size indicates 
mixture or deterioration. 

" It has been generally supposed, that the Egg-squash was 
a native of Astrachan, in Tartary. Dr. Loroche included it 
in a list of plants not natives of Astrachan, but cultivated 
only in gardens where it is associated with such exotics as 
Indian corn, or maize, with which it was probably introduced 
directly or indirectly from America. We also learn from 
Loroche that this species varied in form, being sometimes 
pear-shaped; that it was sometimes variegated in color with 



THE SQUASH. 211 

green and white, and the shell served instead of boxes. 
Here we have plainly indicated the little gourd-like, hard- 
shelled, and variegated squashes that are often cultivated as 
ornamental plants. 

" From these and similar authorities, it is evident that 
summer squashes were originally natives of America, where 
so many of them were found in use by the Indians, when the 
country began to be settled by Europeans." — Dr. T. W. 
Harris, in Pennsylvania Farm Journal. 

Green Bush Scolloped. 

Pattison Vert. Vil. 
Fruit similar in size and form to the Yellow or White Bush 
Scolloped ; skin or shell bottle-green, marbled or clouded 
with shades of lighter green. It is comparatively of poor 
quality, and is little cultivated. 

Green-Striped Bergen. 

" Plant dwarf, but of strong and vigorous habit ; fruit of 
small size, bell-shaped ; colors dark-green and white, striped. 

" An early but not productive sort, little cultivated at the 
North or East, but grown to a considerable extent for 
the New- York market. It is eaten both while green and 
when fully ripe." 

Large Summer Warted Crookneck. 

A large variety of the Bush or Dwarf Summer Crook- 
neck. Plant twelve feet and upwards in length, running ; 
fruit of the form of the last named, but of much greater pro- 
portions, — sometimes attaining a length of nearly two feet ; 
skin clear, bright yellow, and thickly covered with the pro- 
minent wart-like excrescences peculiar to the varieties ; flesh 
greenish-yellow, and of coarser texture than that of the 
Dwarf Summer Crookneck. Hardy and very productive. 
The hills should be made six feet apart. 



212 cucurbitaceous plants. 

Orange. 

Cucurbita aurantiaca. 
Fruit of the size, form, and color of an orange. Though 
generally cultivated for ornament, and considered more 
curious than useful, " some of them are the very best of 
the summer squashes for table use ; far superior to cither the 
scolloped or warted varieties." When trained as directed for 
the Egg-squash, it is equally showy and attractive. 

Variegated Bush Scolloped. 
Pattison Panache. Vil. 
Pale yellow, or nearly white, variegated with green. Very 
handsome, but of inferior quality. 

Autumn and Winter Varieties. — 

Autumnal Makrow. J. M. Ives. 

Boston Marrow. Courge de l'Ohio. Vil. 
Plant twelve feet or more in length, moderately vigorous ; 
fruit ovoid, pointed at the extremities, eight or nine inches in 
length, and seven inches in diameter ; stem very large, 
fleshy, and contracted a little at its junction with the fruit, — 
the summit, or blossom-end, often tipped with a small nipple 
or wart-like excrescence ; skin remarkably thin, easily bruised 
or broken, cream-yellow at the time of ripening, but chan- 
ging to red after harvesting, or by remaining on the plants 
after full maturity ; flesh rich, salmon-yellow, remarkably 
dry, fine-grained, and, in sweetness and excellence, surpassed 
by few varieties. The seeds are large, thick, and pure white : 
the surface, in appearance and to the touch, resembles glove- 
Leather or dressed goat-skin. About one hundred are con- 
tained in an ounce. 

In favorable seasons, the Autumnal Marrow Squash will be 
sufficiently grown for use early in August ; and, if kept from 
cold and dampness, may be preserved till March. 



THE SQUASH. 213 

Mr. John M. Ives, of Salem, who was awarded a piece of 
silver plate by the Massachusetts Horticultural Society for the 
introduction of this valuable variety, has furnished the follow- 
ing statement relative to its origin and dissemination : — 

Salem, Mass., Feb. 7, 1858. 

Dear Sib, — As requested, I forward you a few facts relative 
to the introduction of the Autumnal Marrow Squash, the cultiva- 
tion of which has extended not only over our entire country, hut 
throughout Europe. It succeeds better in England than the 
Crooknecks ; and may be seen in great abundance every season at 
Covent-Garden Market, in London. 

Early in the spring of 1831, a friend of mine from Northamp- 
ton, in this State, brought to my grounds a specimen of this 
vegetable, of five or six pounds' weight, which he called " Vegeta- 
ble Marrow." As it bore no resemblance to the true Vegetable 
Marrow, either in its form or color, I planted the seeds, and was 
successful in raising eight or ten specimens. Finding it a superior 
vegetable, with a skin as thin as the inner envelope of an egg, and 
the flesh of fine texture, and also that it was in eating early in the 
fall, I ventured to call it "Autumnal Marrow Squash." Soon a 
drawing was made, and forwarded, with a description, to the 
"Horticultural Register" of Fessenden, and also to the "New- 
England Farmer." 

In cultivating this vegetable, I found the fruit to average from 
eight to nine pounds, particularly if grown on newly broken-up 
sod or grass land. From its facility in hybridizing with the tribe 
of pumpkins, I consider it to be, properly speaking, a fine-grained 
pumpkin. The first indication of deterioration or mixture will be 
manifested in the thickening of the skin, or by a green circle or 
coloring of green at the blossom-end. 

More recently, I have been informed, by the gentleman to whom 
I was indebted for the first specimen, that the seeds came originally 
from Buffalo, N.Y., where they were supposed to have been intro- 
duced by a tribe of Indians, who were accustomed to visit that 
city in the spring of the year. I have not been able to trace it 
beyond this. It is, unquestionably, an accidental hybrid. 

Yours truly, 

John M. Ives. 

Mr. F. Burk, Jun. 



214 



CUCL'RMTACEGUS TLAls'TS. 




Canada Crookneck. 

The plants of this variety are similar in habit to those of 
the Common Winter Crookneck ; but the foliage is smaller, 
and the growth less luxuriant. In point of size, the Canada 
Crookneck is the smallest of its class. When the variety is 
unmixed, the weight seldom exceeds five or six pounds. It 
is sometimes bottle-formed ; but the neck is generally small, 
solid, and curved in the form of the Large Winter Crook- 
necks. The seeds are contained at the blossom-end, which 
expands somewhat abruptly, and is often slightly ribbed. 
Skin of moderate thickness, and easily pierced by the nail ; 
color, when fully ripened, cream-yellow, but, if long kept, 
becoming duller and darker ; flesh salmon-red, very close- 
grained, dry, sweet, and fine-flavored ; seeds comparatively 
small, of a grayish or dull-white color, with a rough and un- 
even yellowish-brown border ; three hundred are contained 
in an ounce. 

The Canada is unquestionably the best of the Crooknccked 
sorts. The vines are remarkably hardy and prolific ; yielding 
almost a certain crop both North and South. The variety 
ripens early; the plants suffer but little from the depredations 
of bugs or worms ; and the fruit, with trifling care, may be 
preserved throughout the year. It is also quite uniform in 
quality ; being seldom of the coarse and stringy character so 
common to other varieties of this class. 



the squash. 215 

Cashew. 
Cushaw Pumpkin. 

Somewhat of the form and color of the Common Winter 
Crookneck. Two prominent varieties, however, occur. The 
first is nearly round ; the other curved, or of the shape of a 
hunter's horn. The latter is the most desirable. It is not 
cultivated or generally known in New England or in the 
northern portions of the United States ; for though well 
suited to Louisiana and other portions of the South, where it 
is much esteemed, it is evidently too tender for cultivation 
where the seasons are comparatively short and cool. 

In an experimental trial by the late Dr. Harris, specimens 
raised from seed received from New Jersey " did not ripen 
well, and many decayed before half ripe." 

The Crooknecks of New England " may be distinguished 
from the Cashew by the want of a persistent style, and by 
their furrowed and club-shaped fruit- stems." 

Cocoa-Nut Squash. 
Cocoa Squash. 

Fruit oval, elongated, sixteen to twenty inches in length, 
eight or ten inches in diameter, and weighing from fifteen to 
twenty pounds and upwards ; skin thin, easily pierced or 
broken, of an ash-gray color, spotted, and marked with light 
drab and nankeen-brown, — the furrows dividing the ribs 
light drab ; stem small ; flesh deep orange-yellow, of medium 
thickness ; seeds pure white, broader in proportion to their 
length than those of the Hubbard or Boston Marrow. 

The quality of the Cocoa-nut Squash is extremely variable. 
Sometimes the flesh is fine-grained, dry, sweet, and of a rich, 
nut-like flavor ; but well-developed and apparently well- 
matured specimens are often coarse, fibrous, watery, and unfit 
for table use. The variety ripens in September, and will 
keep till March or April. 



216 



CUCURRITACEOUS PLANTS. 




Custard Squash. 

Plant healthy and of vigorous habit, often twenty feet and 
upwards in length ; fruit oblong, gathered in deep folds or 
wrinkles at the stem, near which it is the smallest, abruptly 
shortened at the opposite extremity, prominently marked by 
large, rounded, lengthwise elevations, and corresponding deep 
furrows, or depressions ; skin, or shell, cream- white ; flesh 
pale-yellow, not remarkable for solidity, or fineness of texture, 
but well flavored ; the seeds are yellowish-white, and readily 
distinguished from those of other varieties by their long and 
narrow form. Under favorable conditions of soil and season, 
the Custard Squash attains a large size ; often measuring 
twenty inches and upwards in length, eight or ten inches in 
diameter, and weighing from eighteen to twenty-five pounds. 

It is one of the hardiest and most productive of all varie- 
ties. Crops are recorded of fourteen tons from an acre. It 
is esteemed by some for pies ; but, as a table squash, is inferior 
to most other sorts. Its great yield makes it worthy the 
attention of agriculturists, as it would doubtless prove a 
profitable variety to be cultivated for stock. 

From the habit of the plant, the form and character of the 
fruit, and its great hardiness and productiveness, it appears to 
be allied to the Vegetable Marrow. 



THE SQUASH. 217 



Egg-Shaped, or Beeves. Thomp. 

Fruit large, weighing from fifteen to twenty pounds ; but 
in rich, highly manured soil, and with only a few on each 
plant, it may be grown to upwards of fifty pounds' weight. 
It is short, ovate, sometimes tapering rather abruptly. Skin, 
or shell, hard, of a reddish color ; flesh firm, red, excellent 
in a ripe state cooked as a vegetable, or in any other way in 
which squashes are prepared. The stems run to a very great 
length, and bear all along most abundantly. Altogether, it is 
a sort highly deserving of cultivation. 

It was brought into notice by John Reeves, Esq. ; who has 
contributed to horticulture many valuable plants from China, 
where he resided for many years. 

Plant in hills eight feet apart, and thin to two plants to a 
hill. 



Honolulu. 

Plant twelve feet or more in length, remarkably strong and 
vigorous ; leaves very large, — the leaf-stems often three feet 
and upwards in length ; fruit large, oblate, depressed about 
the stem, broadly, and sometimes deeply, but in general faintly, 
ribbed ; skin moderately thick, but not shell-like, of an ash- 
green color, striped and variegated with drab or lighter 
shades of green ; flesh reddish-orange, very thick, of good 
flavor, but less dry and sweet than that of the Hubbard or 
Boston Marrow ; seeds large, white. 

This recently introduced variety is hardy, productive, a 
good keeper, excellent for pies, and by some esteemed for 
table use. 

Specimens frequently occur of a reddish cream-color, 
striped and marked with drab or pale-yellow. 

28 



218 ( l ( l R1HTACE0US PLANTS. 

Hubbard. J. J. II. Gregory. 

Plant similar in character and appearance to that of the 
Autumnal Marrow ; fruit irregularly oval, sometimes ribbed, 
but often without rib-markings, from eight to ten inches in 

length, seven or eisrht inches 

St^^iiLftr, '":1 in diameter, and weighing 

- \ from seven to nine pounds, 

— some specimens terminate 

quite obtusely, others taper 

sharply towards the extre- 

j mities, which are frequently 

;it "r_. "" bent or curved ; skin, or 

shell, dense and hard, nearly 
one-eighth of an inch thick, 
and overspread with numerous small protuberances ; stem 
fleshy, but not large ; color variable, always rather dull, and 
usually clay-blue or deep olive-green, — the upper surface, if 
long exposed to the sun, assuming a brownish cast, and the 
under surface, if deprived of light, becoming orange-yellow ; 
flesh rich salmon-yellow, thicker than that of the Autumnal 
Marrow, very fine-grained, sweet, dry, and of most excellent 
flavor, — in this last respect, resembling that of roasted or 
boiled chestnuts ; seeds white, — similar to those of the Au- 
tumnal Marrow. Season from September to June ; but the 
flesh is dryest and sweetest during autumn and the early part 
of winter. 

The Hubbard Squash should be grown in hills seven feet 
apart, and three plants allowed to a hill. It is essential that 
the | limiting be made as far as possible from similar varieties, 
as it mixes, or hybridizes, readily with all of its kind. In 
point of productiveness, it is about equal to the Autumnal 
Manow. "The average yield from six acres was nearly five 
tons of marketable squashes to the acre." 

Mr. J. .1. 11. Gregory, of Marblehead, Mass., who intro- 



THE SQUASH. 219 

duced this variety to notice, and through whose exertions it 
has become widely disseminated, remarks in the " New- 
England Farmer " as follows : — 

" Of its history I know next to nothing, farther than that 
the seed was given to me by an aged female, about twelve 
years since, in remembrance of whom I named it ; and that 
the party from whom she received it cannot tell from whence 
the seed came. I infer that it is of foreign origin, partly 
from the fact that the gentleman to whom I traced it is a 
resident of a seaport town, and is largely connected with 
those who follow the seas." 

Italian Vegetable Marrow. Thomp. 
Courge Coucourzelle. 
This forms a dwarf bush, with short, reclining stems, and 
upright leaves, which are deeply five-lobed. The fruits are 
used when the flowers are about to drop from their ends. 
They are then from four to five inches long, and an inch and 
a half to two inches in diameter. When ripe, the fruit is 
from fifteen to eighteen inches in length, and about six 
inches in diameter. It is of a pale yellow, striped with 
green. It should, however, be used in the young, green 
state ; for, when mature, it is not so good as many of the 
other sorts. It bears very abundantly ; and, as it does not 
run, may be grown in smaller compass than the true Vegeta- 
ble Marrow. 

Mammoth. 

Mammoth Pumpkin. Large Yellow Gourd, of the English. Thomp. 
Potiron jaune, of the French. Cucurbita maxima. 

This is the largest-fruited variety known. In a very rich 
compost, and under favorable conditions of climate, it grows 
to an enormous size. Fruit weighing a hundred and twenty 
pounds is not uncommon ; and instances, though exceptional, 



220 CUCURBITACEOUS PLANTS. 

are recorded of weights ranging from two hundred to nearly 
two hundred and fifty pounds. 

The leaves are very large, and the stems thick, running 
along the ground to the distance of twenty or thirty feet if 
not stopped, and readily striking root at the joints. 

The fruit is round, or oblate ; sometimes flattened on the 
under side, owing to its great weight; sometimes obtusely 
ribbed, yellowish, or pale buff, and frequently covered to a 
considerable extent with a gray netting. Flesh very deep 
yellow ; seeds white. 

It is used only in its full-grown or ripe state, in which it 
will keep for several months ; and even during the winter, if 
stored in a dry, warm situation. The flesh is sweet, though 
generally coarse-grained and watery. It is used in soups and 
stews, and also for pies ; but is seldom served like squash at 
the table. 

Neapolitan. 
Courge pleine de Naples. Vil. 

Plant running ; leaves small, smooth, striped and marked 
with white along the nerves ; fruit nearly two feet in length, 
and rather more than five inches in its smallest diameter, bent 
at the middle, and broadly but faintly ribbed, — it increases in 
size towards the extremities, but is largest at the blossom-end, 
where it reaches a diameter of eight or ten inches ; skin 
bright green ; stem small ; flesh bright, clear yellow ; the 
neck is entirely solid, and the seed-end has an unusually 
small cavity ; seeds dull white. 

The late Rev. A. R. Pope, in a communication to the 
Massachusetts Horticultural Society, describes it as follows : 
" New, very heavy ; having a large, solid neck, and a small 
cavity for the seeds. Flesh sweet, dry, and somewhat 
coarse, but not stringy. Very superior for pics, and a good 
keeper." 



THE SQUASH. 221 



Patagonian. 

A large, long Squash, prominently ribbed. It differs 
little in form or size from the Custard. Skin very deep green ; 
flesh pale yellow ; seeds of medium size, yellowish-white. 

The plant is a vigorous grower, and the yield abundant ; 
but its quality is inferior, and the variety can hardly be 
considered worthy of cultivation for table use. It may, 
however, prove a profitable sort for growing for agricultural 
purposes. 

Puritan. 

Plant running, ten feet and upwards in length ; leaves 
clear green, of medium size ; fruit bottle-formed, fourteen or 
fifteen inches long, and about ten inches in diameter at the 
broadest part; neck solid, ..jgs^^^^ 

four or five inches in di- Mzk V: ^ 

ameter ; average weight 
eight to ten pounds ; 
skin thin, usually white 
or cream-white, striped 
and marked with green, 
though specimens some- 
times OCCUr, from Un- Fnritan Squash. 

mixed seed, uniformly green ; flesh pale yellow, diy, sweet, 
mild, and well flavored ; seeds of medium size, white. Sea- 
son from August to January. 

This variety, long common to gardens in the vicinity of 
the Old Colony, retains its distinctive character to a very 
remarkable degree, even when grown under the most unfa- 
vorable circumstances. Seeds, obtained from a gardener 
who had cultivated the variety indiscriminately among 
numerous summer and winter kinds for upwards of twenty 
years, produced specimens uniformly true to the normal form 
color, and quality. It is hardy and productive, good for table 
use, excellent for pies, and well deserving of cultivation. 




. m ! IJ151TACE0US PLANTS. 



Sweet-Potato Squash. 



Plant very similar in character to that of the Hubbard or 
Autumnal Marrow ; fruit twelve or fourteen inches long, 
seven or eight inches thick, sometimes ribbed, but usually 
without rib-markings; oblong, tapering to the ends, which 
arc often bent or curved in the manner of some of the types 
of the Hubbard ; stem of medium size, striated ; skin ash- 
green, with a smooth, polished surface; flesh salmon-yellow, 
thick, fine-grained, dry, and sweet, — if the variety is pure, 
and the fruit well matured, its quality approaches that of the 
Hubbard and Autumnal Marrow ; seeds white. 

The variety is hardy and productive, keeps well, and is 
deserving of cultivation. When grown in the vicinity of the 
last-named sorts, it often becomes mixed, and rapidly degene- 
rates. In its purity, it is uniformly of one color ; with perhaps 
the exception of the under surface, which is sometimes paler 
or yellowish. It has been suggested that this variety and the 
Hubbard may have originated under similar circumstances. 

Turban. 
Acorn. Giraumon Turban. Turk's-cap. Cucurbita piliformis. 

Plant running ; leaves small, soft, slightly lobed on the 
borders ; fruit rounded, flattened, expanding about the stem 
to a broad, plain, brick-red surface, of ten or twelve inches 
in diameter. At the blossom-end, the fruit suddenly con- 
tracts to an irregular, cone-like point, or termination, of a 
greenish color, striped with white ; and thus, in form and 
color, somewhat resembles a turban : whence the name. 
Flesh orange-yellow, thick, fine-grained, sugary, and will 
flavored ; seeds white, comparatively short, and small. 

The Turban Squash is not early, and should have the ad- 
vantage of the whole season. " Its specific gravity is said to 
exceed that of any other variety. Its keeping properties are 
not particularly good ; but its flavor, when grown on light, 



THE SQUASH. 2°Z3 

dry soil, will compare well with either the Autumnal Marrow 
or the Hubbard." It mixes very readily when grown in the 
vicinity of other varieties, is not an abundant bearer, and 
cannot be recommended for general cultivation. 

Dr. Harris states that " this variety — sometimes called 
the 'Acorn Squash,' because, when the fruit is small, it 
resembles somewhat an acorn in its cup — seems to be the 
Cucurbita piliformis of Duchesne ; " and he further adds, that 
" it sometimes grows to a large size, measuring fourteen or 
fifteen inches in transverse diameter, and looks like an immense 
Turkish turban in shape. Specimens raised in my garden in 
1851 were little more than ten inches in diameter, and 
weighed ten pounds or more ; having very thick and firm 
flesh, and but a small cavity within. They proved excellent 
for table use, — equal in quality to the best Autumnal Mar- 
rows. They keep quite as well as the latter." 

Valparaiso. 
Porter's Valparaiso. Commodore Porter. 

Plant running; leaves large, not lobed, but cut in rounded 
angles on the borders ; fruit oval, about sixteen inches in 
length, ten or eleven inches in diameter, slightly ribbed, and 
largest at the blossom-end, which often terminates in a wart- 
like excrescence ; skin cream- white, sometimes smooth and 
polished, but often more or less reticulated, or netted ; flesh 
comparatively thick, orange-yellow, generally dry, sweet, 
and well flavored, but sometimes fibrous and watery ; seeds 
rather large, nankeen-yellow, smooth and glossy. 

The variety requires the whole season for its perfection. 
It hybridizes readily with the Autumnal Marrow and kindred 
sorts, and is kept pure with considerable difficulty. It is in 
use from September to spring. The variety, if obtained in its 
purity, will be found of comparative excellence, and well 
deserving of cultivation. Stripes and clouds of green upon 
the surface are infallible evidences of mixture and deteriora- 
tion. 



224 CUCUIU3ITACE0US PLANTS. 

The late Dr. Harris, in a communication to the "Penn- 
sylvania Farm Journal," remarks as follows : " The Valparaiso 
squashes (of which there seem to be several varieties, known 
to cultivators by many different names, some of them merely 
local in their application) belong to a peculiar group of the 
genus Cucurbita, the distinguishing characters of which have 
not been fully described by botanists. The word ' squash,' 
as applied to these fruits, is a misnomer, as may be shown 
hereafter. It would be well to drop it entirely, and to call 
the fruits of this group ' pompions,' ' pumpkins,' or ' potirons.' 
It is my belief, that they were originally indigenous to the 
tropical and sub-tropical parts of the western coast of Ame- 
rica. They are extensively cultivated from Chili to California, 
and also in the West Indies ; whence enormous specimens are 
sometimes brought to the Atlantic States. How much soever 
these Valparaiso pumpkins may differ in form, size, color, and 
quality, they all agree in certain peculiarities that are found 
in no other species or varieties of Cucurbita. Their leaves 
are never deeply lobed like those of other pumpkins and 
squashes, but are more or less five-angled, or almost rounded 
and heart-shaped, at base : they are also softer than those of 
other pumpkins and squashes. The summit, or blossom-end, 
of the fruit has a nipple-like projection upon it, consisting of 
the permanent fleshy style. The fruit-stalk is short, nearly 
cylindrical, never deeply five-furrowed, but merely longitudi- 
nally striated or wrinkled, and never clavated, or enlarged 
with projecting angles, next to the fruit. With few excep- 
tions, they contain four or five double rows of seeds. To this 
group belong Mr. Ives's Autumnal Marrow Squash (or Pump- 
kin) ; Commodore Porter's Valparaiso Squash (Pumpkin) ; 
the so-called Mammoth Pumpkin, or Cucurbita maxima of the 
botanists; the Turban or Acorn Squash; Cucurbita piliformis 
of Duchesne ; the Cashew Pumpkin ; Stetson's Hybrid, called 
the ' Wilder Squash ; ' with various others." 



THE SQUASH. 225 

Vegetable Marrow. Thomp. 
Succade Gourd. Courge a la moelle, of the French. 

Plant twelve feet and upwards in length ; leaves deeply 
five-lobed ; fruit about nine inches long, and of an elliptic 
shape, — but it is sometimes grown to twice that length, and of 
an oblong form ; surface slightly uneven, by irregular, longi- 
tudinal, obtuse ribs, which terminate in a projecting apex at 
the extremity of the fruit. When mature, it is of a uniform 
pale yellow or straw color. The skin, or shell, is very hard 
when the fruit is perfectly ripened ; flesh white, tender, and 
succulent, even till the seeds are ripe. It may be used in 
every stage of its growth. Some prefer it when the flower 
is still at the extremity of the fruit; others like it older. 
Whqn well ripened, it will keep well throughout the winter, 
if stored in a perfectly dry place, out of the reach of frost, 
and not exposed to great changes of temperature. 

To have Vegetable Marrows large and fine for winter, the 
young fruit should be regularly taken off for use ; and, when 
the plant has acquired strength, a moderate quantity should 
be allowed to set for maturity. Sufficient for this purpose 
being reserved, the young fruit that may be subsequently 
formed should be removed for use in a very young state. 
The vines, or shoots, may be allowed to run along the surface 
of the ground ; or they may be trained against a wall, or on 
palings or trellises. 

The seed should be planted at the same time and in the 
same manner as those of the Winter Crookneck or Boston 
Marrow. 

Wilder. 

Stetson's Hybrid. 

The Wilder Squash was produced about twelve years since, 

from the Valparaiso and the Autumnal Marrow, by Mr. A. W. 

Stetson, of Braintree, Mass. ; and was named for the Hon. 

29 



226 CUCURBIT ACEOUS PLANTS. 

Marshall P. Wilder, a gentleman widely known for his patri- 
otic devotion to the advancement of agricultural and pomolo- 
gical science in the United States. 

The plant is a strong grower, and resembles that of the 
Valparaiso. The fruit is somewhat ovoid, but rather irregu- 
lar in form, "broadly and faintly ribbed (sometimes, however. 
without rib-markings), and varies in weight from twelve to 
thirty pounds and upwards ; stem very large, striated or reti- 
culated, and often turned at right angles near its connection 
with the fruit, — the opposite extremity terminates in the 
wart-like excrescence peculiar to the class ; skin reddish- 
yellow, not unlike that of the Autumnal Marrow ; the flesh 
is remarkably thick, of a salmon-yellow color, sweet and well 
flavored. In some forms of cookery, and especially for pies, 
it is esteemed equal, if not superior, to any other variety. 
When served in the customary manner of serving squash at 
te.blc, it is inferior to the Hubbard or Autumnal Marrow. 
The seeds are white. 



Winter Crookxeck. 
Cuckaw. 
This is one of the oldest and most familiar of the winter 
varieties. Plant hardy and vigorous; fruit somewhat irregu- 
lar in form, the neck solid and nearly cylindrical, and the 

blossom-end more or less swollen. 
In some specimens, the neck is 
nearly straight; in others, sweep- 
ing, or circular ; and sometimes the 
extremities nearly or quite approach 
each other. Size very variable, be- 
ing affected greatly both by soil and 
' season ; the weight ranging from six 




pounds to forty pounds and upwards. 
A specimen was raised by Capt. Jo- 



THE SQUASH. 227 

siah Lovett, of Beverly, Mass., and exhibited before the 
Massachusetts Horticultural Society, the weight of which was 
nearly seventy pounds. Color sometimes green ; but, when 
fully mature, often cream-yellow. The color, like that of the 
Canada Crookneck, frequently changes after being harvested. 
If green when plucked, it gradually becomes paler ; or, if 
yellow when taken from the vines, it becomes, during the 
winter, of a reddish cream-color. Flesh salmon-yellow, not 
uniform in texture or solidity, sometimes close-grained, sweet, 
and fine flavored, and sometimes very coarse, stringy, and 
nearly worthless for the table ; seeds of medium size, grayish- 
white, the border darker, or brownish. About two hundred 
are contained in an ounce. 

It is a very hardy and productive variety ; ripens its crop 
with great certainty ; suffers less from the depredations of 
insects than most of the winter sorts ; and, if protected from 
cold and dampness during the winter months, will keep the 
entire year. 

Winter Striped Crookneck. 

This is a sub-variety of the common Winter Crookneck. 
Size large, — the weight varying from six to twenty-five 
pounds ; neck large and solid ; seed-end of medium size, and 
usually smooth ; skin thin, very pale-green or light cream- 
white, diversified with lengthwise stripes and plashes of 
bright green, — the colors becoming gradually softer and 
paler after gathering ; flesh bright orange, and, like that of 
the common Winter Crookneck, not uniform in texture or in 
flavor. Different specimens vary greatly in these respects : 
some are tough and stringy, others very fine-grained and well 
flavored. Seeds not distinguishable, in size, form, or color, 
from those of the Winter Crookneck. 

The variety is hardy, grows luxuriantly, is prolific, and 
keeps well. It is more uniform in shape, and generally more 



228 CUCUItBITACEOUS PLANTS. 

symmetrical, than the Winter Crookneck; though varieties 
occur of almost every form and color between this and the 
last named. 

As the plants require considerable space, the hills should 
not be less than eight feet apart. Two or three plants are 
sufficient for a hill. 

" The ' Crookneck Squash,' as it is commonly but incor- 
rectly called, is a kind of ( pumpkin,' — perhaps a genuine 
species ; for it has preserved its identity, to our certain know- 
ledge, ever since the year 1686, when it was described by 
Ray. Before the introduction of the Autumnal Marrow, it 
was raised in large quantities for table use during the winter, 
in preference to pumpkins, which it almost entirely super- 
seded. Many farmers now use it instead of pumpkins for 
cattle ; the vine being more productive, and the fruit contain- 
ing much more nutriment in proportion to its size. It varies 
considerably in form and color. The best kinds are those 
which arc very much curved, — nearly as large at the stem as 
at the blossom-end, — and of a rich cream-color. It is said to 
degenerate in the Middle and Southern States ; where, proba- 
bly, the Valparaiso or some kindred variety may be better 
adapted to the climate." — Dr. Harris. 



BORECOLE, OR KALE. 229 



CHAPTER V. 

BRASSICACEOUS PLANTS. 

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. 
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Choi. Pe- 
Tsai, or Chinese Cabbage. Savoy. Sea-kale. 

BORECOLE, OR KALE. 

Brassica oleracea sabellica. 

The term " Borecole," or " Kale," is applied to a class of 
plants, of the Cabbage family, which form neither heads as the 
common cabbage, nor eatable flowers like the broccoli and 
cauliflower. Some of the varieties attain a height of six or 
seven feet ; but while a few are compact and symmetrical in 
their manner of growth, and of good quality for table use, 
many are "ill-colored, coarse, rambling-growing, and com- 
paratively unpalatable and indigestible." Most of the kinds 
are either annuals or biennials, and are raised from seeds, 
which, in size, form, and color, resemble those of the cab- 
bage. 

Sowing. — The seeds are sown at the time of sowing the 
seeds of the cabbage or cauliflower, and in the same manner. 
Early plants may be started in a hot-bed, or the seeds may 
be sown in the open ground in April or May. In transplant- 
ing, treat the plants like young cabbages ; setting them more 
or less remote, according to the size or habit of the variety. 

Though they are extremely hardy, and will endure quite a 
low temperature, they are generally harvested in autumn, 
before the closing-up of the ground. If re-set in the follow- 
ing spring, they will furnish an abundance of tender sprouts, 



.'•JO BB \--li \< lor.- PLANTS. 

which, when cooked, are superior in flavor and delicacy to the 
cabbage, and resemble coleworts or Brussels sprouts. 

Seeds. — " The plants for seed should be selected from those 
kepi over winter, and in April set rather deeply in a spot 
well exposed to the sun, and in a sandy rather than stiff soil. 
The stems should be supported, to prevent breakage by the 
wind." 

J. E. Teschcmachcr gives the following directions for cul- 
ture and use : — 

" Sow, the middle or last of May, a small bed on a mode- 
rately rich soil, but in a well-exposed situation. Strong 
plants cannot be obtained from seedlings grown in the shade. 
When the young plants have six or eight leaves, prepare a 
piece of well-manured, open soil, plant the young seedlings 
six or eight inches asunder, water well, and shade for a few 
days against the hot sun. About a hundred plants are 
enough for a family. Towards the latter end of July, or 
middle of August, they should be thick, stocky plants, fit for 
final transplanting to the spots where they are to remain. 
They may be planted in the lines from which early crops of 
pease have been removed. The ground must be well ma- 
nured, and the plants moved singly and carefully, with as 
much earth attached to the roots as possible. This last pre- 
caution is very necessary in all summer transplanting, as the 
only means of enabling the plants to bear the hot sun. In a 
garden, they should be well supplied with water for a few 
days ; but in field-planting, where this is not possible, a moist 
time should be chosen. They will not show much signs of 
growth until the cool nights prevail : after that, they will 
giow rapidly. They will not boil tender or with much flavor 
until they have been frozen, or have experienced a tempera- 
ture of about 28° Fahrenheit. 

/ se. — "The tender, upper part alone is eaten. They are 
often, but not always, frozen when cut; and, when this is the 
case, they should be put into a cool cellar or in cold water 



BORECOLE, OR KALE. 231 

until the frost is out of them. It will take one-half to three- 
quarters of an hour to boil them tender. Put them into the 
boiling water; to which add a lump of soda. This rather 
softens them, and causes them to retain their green color. 
When done, press the water thoroughly out, chop them up 
with a knife, put them into a vessel to evaporate still more of 
the water, and serve with melted butter, pepper and salt. 
In Germany, they frequently boil a few chestnuts, and chop 
up with the Kale ; between which and the stem and stalk of 
the Kale it is difficult to perceive much difference in taste. 
The beautiful curled leaves are quite ornamental. 

" From one hundred plants, pluckings for the table were 
made twice a week, from the middle of November to the 
middle of January ; and these fresh from the open garden, 
although the thermometer in the time had indicated a tempe- 
rature approaching to zero." — Hov. Mag. 

Varieties. — The varieties, which are numerous, and in 
many instances not well marked or defined, are as fol- 
low : — 

Buda Kale, or Borecole. Thomp. 

Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather 
Kale. Oak-leaved Kale. 

The Buda Kale somewhat resembles the Purple ; but the 
stalk is shorter. The leaves are purplish, somewhat glaucous, 
cut and fringed. The variety is not only hardy and well 
flavored, but continues to produce sprouts longer than any 
other sort. It is sometimes blanched like sea-kale. 



Cabbaging Kale, or Borecole. Thomp. 

Imperial Hearting. 

This is a new variety, and very much resembles the Dwarf 
Green Curled in the nature, color, and general appearance of 
the leaves : the heart-leaves, however, fold over each other, 



232 BRASSICACEOUS PLANTS. 

somewhat like those of a cabbage, but, on account of the 
curls of the margin, not so compactly. The quality is 
excellent. 

Cock's-Comb Kale. 

Curled Proliferous Kale. Chou frise prolifere. Vil. 

Stalk about twenty inches high. The leaves differ to a 
considerable extent in size, and are of a glaucous-green color. 
From the upper surface of the ribs and nerves, and also from 
other portions of the leaves, are developed numerous small 
tufts, or fascicles of leaves, which, in turn, give rise to other 
smaller but similar groups. The foliage thus exhibits. a cock's- 
comb form : whence the name. 

The variety is hardy, but more curious than useful. 

Cow-Cabbage. 

Tree-cabbage. Thomp. Cesarean Borecole. Cesarean Cabbage. Chou 

Cavalier. 

This variety generally grows to the height of about six 
feet ; although in some places it is reported as attaining a 
height of twelve feet, and even upwards. The leaves arc 
large, — measuring from two and a half to nearly three feet 
in length, — smooth, or but slightly curled. 

It is generally grown for stock ; but the young sprouts are 
tender and mild-flavored when cooked. Its value for agri- 
cultural purposes appears to have been greatly overrated ; for, 
when tried in this country against other varieties of cabbages, 
the produce was not extraordinary. 

The plants should be set three feet or three feet and a half 
apart. 

Datjbenton's Creeping Borecole. 

Chou vivace de Daubenton. 17/. 
Stalk four or five feet in height or length. The leaves are 
nearly two feet long, deep green; the leaf-stems are long 



BORECOLE, OR KALE. 233 

and flexible. It sometimes takes root where the stem rests 
upon the surface of the ground ; and, on this account, has 
been called perennial. 

The variety is hardy, and yields abundantly ; though, in 
this last respect, it is inferior to the Thousand-headed. 

Dwarf Green Curled Borecole. Thomp. 

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frise 
a Pied court. Vil. Canada Dwarf Curled. 

The Dwarf Green Curled is a very hardy but compara- 
tively low-growing variety ; the stems seldom exceeding 
sixteen or eighteen inches in height. The leaves are finely 
curled ; and the crowns of the plants, as well as the young 
shoots, are tender and delicate, especially after having been 
exposed to the action of frost. 

The plants may be set eighteen inches apart. 

Field Cabbage. 
Field Kale for mowing. Chou a Faucher. Vil. 
Leaves sixteen to eighteen inches in length, very dark 
green, deeply lobed, or lyrate, and hairy, or hispid, on the 
nerves and borders. The leaf-stems are nearly white. 

The variety produces small tufts, or collections of leaves, 
which are excellent for fodder, and which may be cut several 
times during the season. It is sometimes cultivated for stock ; 
but, as a table vegetable, is of little value. 

Flanders Kale. Thomp. 
Chou Caulet de Flanders. Vil. 
This is a sub-variety of the Tree-cabbage, from which it is 
distinguished by the purplish color of its foliage. Its height 
is nearly the same, and the plant has the same general appear- 
ance. It is, however, considered somewhat hardier. 

30 



234 BRASSICACEOUS PLANTS. 



Green Marrow-Stem Borecole. 
Chou Moellier. Vil. 

Stem green, about five feet high, clavate, or club-formed ; 
thickest at the top, where it measures nearly two inches and 
a half in diameter. This stem, or stalk, is filled with a succu- 
lent pith, or marrow, which is much relished by cattle ; and, 
for this quality, the plant is sometimes cultivated. The 
leaves are large, and nearly entire on the edges ; the leaf- 
stems are thick, short, white, and fleshy. 

It is not so hardy as most of the other varieties. The 
plants should be grown about three feet apart in one direc- 
tion, by two feet or two feet and a half in the opposite. 

Lannilis Borecole. 
Chou de Lannilis. Vil. Lannilis Tree-cabbage. 

Stem five feet high, thicker and shorter than that of the 
Cow or Tree Cabbage ; leaves long, entire on the borders, 
pale-green, and very thick and fleshy. The leaf-stems are 
also thicker and shorter than those of the last-named varie- 
ties. 

The stalk is largest towards the top, and has the form of 
that of the Marrow-stem. It sometimes approaches so near that 
variety, as to be scarcely distinguishable from it. 

Neapolitan Borecole. Trans. 

Neapolitan Curled Kale. Chou irise" de Naples. Vil. 

The Neapolitan Borecole is remarkable for its peculiar 
manner of growth, but is hardly worthy of cultivation as a 
table vegetable, or even for stock. The stem is short and 
thick, and terminates in an oval bulb, somewhat in the man- 
ner of the Kohl Rabi. From all parts of this bulb are put 



BORECOLE, OR KALE. 235 

forth numerous erect, small leaves, finely curled on their 
edges. The whole plant does not exceed twenty inches in 
height. The leaves are attached to footstalks six or seven 
inches long. They are obovate, smooth on the surface, with 
an extraordinary number of white veins, nearly covering the 
whole leaf. The fringed edges are irregularly cut and finely 
curled, and so extended as nearly to conceal the other parts 
of the leaf. As the plant gets old, it throws out numerous 
small branches from the axils of the leaves on the sides of 
the bulb. 

The swollen portion of the stem is of a fleshy, succulent 
character, and is used in the manner of Kohl Rabi ; between 
which and the Cabbage it appears to be intermediate. 

Palm Kale. 
Palm Borecole. Chou Palmier. Vil. 

Stalk six feet in height, terminating at the top in a cluster 
of leaves, which are nearly entire on the borders, blistered 
on the surface like those of the Savoys, and which some- 
times measure three feet in length by four or five inches in 
width. 

As grown in France, the plant is remarkable for its fine 
appearance, and is considered quite ornamental ; though, as an 
article of food, it is of little value. In England, it is said to 
have a tall, rambling habit, and to be little esteemed. 

The plants should be set three feet and a half apart in each 
direction. 

Purple Borecole. 

Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frise' 
Rouge Grand. Vil. 

With the exception of its color, the Purple Borecole much 
resembles the Tall Green Curled. As the leaves increase in 
size, they often change to green ; but the veins still retain 



BRASSICACEOUS PLANTS. 

their purple hue. When cooked, the color nearly or quite 
disappears. 

It is remarkably hardy, and is much cultivated in Ger- 
many. 

Red Marrow-Stem Borecole. 
Red-stalked Kale. 
Stalk purplish-red, four and a half or five feet high, and 
surmounted by a cluster of large, fleshy leaves, on short, 
thick stems. The stalk is much larger than that of the 
Green Marrow-stem, and sometimes measures more than 
three inches in diameter. It is cultivated in the same man- 
ner, and used for the same purposes, as the last-named 
variety. 

Tall Green Curled. Thomp. 

Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou 
frise grand du Nord. Vil. 

This variety, if unmixed, may be known by its bright- 
green, deeply lobed, and curled leaves. Its height is two 
feet and a half and upwards. Very hardy and productive. 

The parts used are the crowns of the plants ; and also the 
tender side-shoots, which are produced in great abundance. 
These boil well, and are sweet and delicate, especially after 
frost ; though the quality is impaired by protracted, dry, 
freezing weather. 



Thousand-Headed Borecole. Thomp. 

Chou branchu du Poitou. T7/. Chou a Miile Tetes. 

The Thousand-headed Borecole much resembles the Tree 
or Cow Cabbage, but is not so tall-growing. It sends out 
numerous side-shoots from the main stem, and is perhaps 
pfeferable to the last-named sort. It is chiefly valuable as an 
agricultural plant, but may occasionally be grown in gardens 



BORECOLE, OR KALE. 237 

on account of its great hardiness ; but its flavor is inferior to 
all other winter greens. 

Variegated Borecole. Thomp. 
Variegated Kale. Variegated Canadian Kale. Chou frise panache. Vil. 

This is a sub-variety of the Purple Borecole, growing about 
a foot and a half high. The leaves vary much in size, and 
are lobed and finely curled. They are also beautifully varie- 
gated, sometimes with green and yellowish-white or green 
and purple, and sometimes with bright-red and green. 

It is frequently grown as an ornamental plant, is occasion- 
ally employed for garnishing, and is sometimes put into 
bouquets. It is very good cooked after frost, but is not quite 
so hardy as the Purple Borecole. 

Variegated Cock's-Comb Kale. 

A variety of the Common Coek's-comb Kale, with the 
leaves more or less variegated with purple and white. It is 
not of much value as an esculent. 

Woburn Perennial Kale. Thomp. 

This is a tall variety of the Purple Borecole, with foliage 
very finely divided or fringed. The plant lasts many years, 
and may be propagated by cuttings, as it neither flowers 
readily nor perfects well its seeds. Its produce is stated to 
have been more than four times greater than that of either 
the Green or Purple Borecole on the same extent of ground. 
The weight of produce from ten square yards was a hundred 
and forty-four pounds ten ounces ; but some of the large 
kinds of cabbages and savoys will exceed this considerably, 
and prove of better quality. The Woburn Perennial Kale 
can therefore only be recommended where the climate is too 
severe for the more tender kinds of the Cabbasre tribe. 



£'.)S BRASSICACEOUS PLANTS. 



BROCCOLI. 

Brassica oleracea var. 

In its structure and general habit, the Broccoli resembles 
the Cauliflower. Between these vegetables the marks of dis- 
tinction are so obscurely defined, that some of the white 
varieties of Broccoli appear to be identical with the Cauli- 
flower. Botanists divide them as follows : — 

" The Cauliflower has generally a short stalk, and white- 
ribbed, oblong leaves. The stem by which the flower is 
supported unites at the head of the primary branches into 
thick, short, irregular bundles, in the form of a corymb. It 
appears to be a degeneration of the Brassica oleracea costata, 
or Portugal Cabbage. 

" In the Broccoli, the stalk is more elevated ; the leaf-nerves 
less prominent; the pedicles, or stems, connected with and 
supporting the flower, or head, less thick and close. They are 
also longer ; so that, on becoming fleshy, they resemble in 
shape the young shoots of asparagus : hence the name of 
' Asparagoides,' given by ancient botanists to Broccoli. It 
seems to be a degeneration of the ' Chou cavalier,' or tall, 
open Cabbage. 

" Cultivation, by improving the finer kinds of white Broc- 
colis, is narrowing the distinctive marks : but, although so 
nearly alike, they must ever remain really distinct, inasmuch 
as they derive their origin from two very distinct types ; viz., 
the Portugal Cabbage and the Tall Curled Kale. The Cau- 
liflower also originated in the south of Europe, and the 
Broccoli in the north of Europe, either in Germany or 
Britain." 

Seed. — Broccoli-seeds are rarely raised in this country ; 
most of the supply being received from France or England. 
In size, form, and color, they are similar to those of the Cab- 
bage or Cauliflower. An ounce may be calculated to produce 



BKOCCOLI. 239 

about five thousand plants, although, it contains nearly twice 
that number of seeds. 

Solving and Cultivation. — In New England, as well as in 
the Middle and Western States, the seeds of the later sorts 
should be sown in March or April, in the manner of early 
cabbages ; whilst the earlier varieties may be sown in the open 
ground, from the middle to the last of May. If the sowing 
be made in the open ground, prepare a small nursery-bed not 
too directly exposed to the sun, and sow in shallow drills six 
or eight inches apart. The last of June, or as soon as the 
plants have attained sufficient size, transplant them into soil 
that is well enriched, and has been deeply stirred ; setting 
them at the distance directed for the variety. If possible, 
the setting should be performed when the weather is some- 
what dull, for then the plants become sooner established ; but, 
if planted out in dry weather, they should be immediately 
and thoroughly watered. If the plants have been started in 
a hot-bed, they should be set out at the time of transplanting 
cabbages. 

The after-culture consists in hoeing frequently to keep the 
ground loose and clean, and in earthing up slightly from time 
to time about the stem. 

Some of the early varieties will be fit for use in Septem- 
ber; whilst the later sorts, if properly treated, will supply 
the table till spring. 

The difficulties attending the growing of Broccoli in this 
country arise mainly from the extreme heat and dryness of 
the summer and the intense cold of the winter. Whatever 
will tend to counteract these will promote the growth of the 
plants, and tend to secure the development of large and well- 
formed heads. 

" When the heads of White Broccoli are exposed to light, 
and especially to the direct influence of the sun, the color is 
soon changed to a dingy or yellowish hue. It is, therefore, 
necessary to guard against this as much as possible by fre- 



240 BRASSICACEOUS PLANTS. 

qucntly examining the plants ; and, when any heads are not 
naturally screened, one or two of the adjoining side-leaves 
should be bent over the flower-head to shade it from the 
light, and likewise to protect it from the rain. Some kinds 
are almost self-protecting ; whilst the leaves of others spread, 
and consequently require more care in shading." — Thorn p. 

Taking the Crop. — " Broccoli should not be allowed to 
remain till the compactness of the head is broken, but should 
always be cut while the 'curd,' as the flowering mass is termed, 
is entire, or before bristly, leafy points make their appearance 
through it. In trimming the head, a portion of the stalk is 
left, and a few of the leaves immediately surrounding the 
head ; the extremities being cut off a little below the top of 
the latter." — Tltomp. 

Preservation. — " They are sometimes preserved during 
winter as follows : Immediately previous to the setting-in of 
hard frost in autumn, take up the plants on a dry day, with 
the roots entire, and turn their tops downwards for a few 
hours, to drain off any water that may be lodged between the 
leaves. Then make choice of a ridge of dry earth, in a well- 
sheltered, warm exposure, and plant them down to their 
heads therein, close to one another ; having previously taken 
off a few of the lower, loose leaves. Immediately erect over 
them a low, temporary shed, of any kind that will keep them 
perfectly free from wet, and which can be opened to admit 
the air in mild, dry weather. In" very severe freezing sea- 
sons, an extra covering of straw, or other description of dry 
litter, should be applied over and around the shed ; but this 
should be removed on the recurrence of moderate weather." 

They will keep well in a light, dry cellar, if set in earth as 
far as the lower leaves. 

Seeds. — The seeds of Broccoli arc not distinguishable 
from those of the Cauliflower. They, however, rarely ripen 
well in this country, and seedsmen are generally supplied 
from abroad. 



broccoli; 241 

Use. — The heads, or flowers, are cooked and served in all 
the forms of the Cauliflower. 

Varieties. — These are exceedingly numerous ; although the 
distinctions, in many instances, are neither permanent nor 
well defined. 

In 1861-62, a hundred and three nominally distinct sorts 
were experimentally cultivated at the Chiswick Gardens, near 
London, Eng., under the direction of Robert Hogg, Esq. 
In reporting the result, he says, " It is quite evident that the 
varieties of Broccoli, as now grown, are in a state of great 
confusion. The old varieties, such as Grange's and the Old 
Early "White, have entirely disappeared, or lost their original 
character ; whilst the distinctive names of Early White and 
Late White seem now to be possessed of no value, as, in 
some cases, the one is used for the other, and vice versd." 

The kinds catalogued by seedsmen, and recommended for 
cultivation, are the following; viz. : — 



Ambler's Early White. R. Hogg. 

Similar to Mitchinson's Penzance, but easily distinguished 
by its winged leaves ; those of the last named being inter- 
rupted. It is remarkably hardy, and produces a large, 
creamy-white head, very uniform in size. 

Chappell's Large Cream-Colored. 
Chappell's New Cream-colored. 
A very large and fine sort, earlier than the Portsmouth ; 
flower cream-yellow. Sow in the open ground in May, and 
transplant three feet apart in each direction. 

Danish, or Late Green. 

Late Danish. Siberian. 
The leaves of this variety are long, narrow, and much 
undulated ; the leaf-stems are tinged with purple ; the heads 

31 



242 BRASSICACEOUS PLANTS. 

arc of medium size, compact, exposed, and of a greenish 
color. It is one of the latest and hardiest of all varieties. 

Dwarf Brown Close-Headed. Trans. 

This variety resembles the Sulphur-colored ; from which it 
probably originated. It is, however, earlier, and differs in 
the form, as well as in the color, of the flower. The leaves 
are small, not much waved, dark-green, with white veins : 
they grow erect, and afford no protection to the head. Most 
of the crowns are green at first ; but they soon change to 
large, handsome, brown heads. 

The plants should be set two feet apart in each direction. 

Early Purple. Trans. 
Early Purple Sprouting. 

An excellent kind, of a deep-purple color. When the 
variety is unmixed, it is close-headed at first ; afterwards it 
branches, but is liable to be too much branched, and to 
become green. The plant is from two to three feet high, and 
a strong grower ; the leaves are comparatively short, spread- 
ing, and of a purplish-green color ; the head is quite open 
from the leaves. Small leaves are sometimes intermixed 
with the head, and the plant produces sprouts of flowers from 
the alao of the leaves. 

It succeeds best in rich soil, and the plants should be set 
three feet apart. 

Early Sprouting. M'Int. 

Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early 

Branching. 
A strong-growing, hardy sort, from two to three feet high. 
The leaves are spreading, much indented, and of a purplish- 
green color. The flower is close-headed, and, in the genuine 
variety, of a rich purple on its first appearance. It is, how- 
ever, liable to lose its color, and to become greenish : and 



BROCCOLI. 243 

sometimes produces numerous small, green leaves, intermixed 
with the flower, particularly if grown in soil too rich. 

The variety is extensively grown by the market-gardeners 
in the vicinity of London. 

Elletson's Gigantic Late White. 
Elletson's Mammoth. 
One of the largest and latest of the white broccolis. 
Leaves spreading; stem short. 

Fine Early White. Thomp. 

Early White. Devonshire White. Autumn White. 

Plant tall, with erect, dark-green, nearly entire leaves. 
The heads are very white and close. 

This variety, in common with a few others, is sometimes 
cut in considerable quantities by market-gardeners previous 
to heavy frost, and preserved in cellars for the supply of the 
market. 

Frogmore Protecting. Hov. Mag. 

Head pure white, scarcely distinguishable from the finest 
cauliflower ; size large, — when well formed, measuring from 
seven to nine inches in diameter. 

A recently introduced sort, promising to be one of the 
best. The plants are extremely hardy and vigorous, and 
rarely fail to develop a large and fine head, having a rich, 
curdy appearance, and, as before observed, similar to a well- 
grown cauliflower. It is of dwarf growth ; and the outer 
leaves, closing over the large head of flowers, protect it from 
the action of severe weather. 



Gillespie's Broccoli. Thomp. 

A fine, white, early autumn variety, much grown about 
Edinburgh . 



244 BE U3SII \cr.oi B PLANT8. 



Grange's Early Cauliflower Broccoli. M'Int. 

Grange's Early White. Hopwood's Early White. Marshall's Early 
White. Bath White. Invisible. 

This is an old variety, and, when pure, still stands in high 
estimation ; having a head nearly as large and as white as a 
cauliflower. The leaf-stems are long and naked ; the leaves 
are somewhat ovate, lobed at the base, very slightly waved, 
and, incurving a little over the flower, defend it from frost 
and wet. It is not a large grower ; and, being upright in 
habit, may be grown at two feet distant. 

Hardy, and well deserving of cultivation. The London 
market-gardeners cultivate four varieties, of which this is the 
principal. 

Green Cape. Thomp. 

Autumnal Cape. Maher's Hardy Cape. 

Leaves long and narrow ; the veins and midribs green ; 
the head is greenish, and generally covered by the leaves. 

This variety and the Purple Cape often become intermixed, 
and are liable to degenerate. They are, however, quite dis- 
tinct, and, when pure, very beautiful. 



Green Close-Headed Winter. Trans. 
Late Green. Siberian. Dwarf Roman. 
This new and excellent Broccoli is apparently a seedling 
from the Green Cape. The plants are dwarf; the leaves are 
large and numerous, with white veins. The flower grows 
exposed, is not of large size, and resembles that of the 
< rr< en ('ape. Its season immediately follows that of the last- 
named variety. 

1 1 \mm(>m>"> Win i e Cape. 

An excellent, pure white variety, obtained in England by 
cultivation and selection. 



BROCCOLI. 245 



Kent's Late White. R. Hogg. 

oo 

A remarkably hardy, dwarf-growing variety, with very 
dark-green foliage. Bouquet white, of good size, and well 
protected. 

Kidderminster. R. Hogg. 

OO 

Head large and handsome, of pure whiteness, and much 
exposed. It is evidently a form of " Willcove," and has, 
undoubtedly, emanated from that variety ; but it is somewhat 
earlier. 



Knight's Protecting. R. Hogg. M'Int. 

oo 

Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dillis- 
ton's Late AVhite. Hampton Court. Invisible Late White. 

When pure, this variety is of a dwarfish habit of growth, 
with long, pointed, and winged leaves, which have a spiral 
twist about the head, and turn in closely over it, so as effect- 
ually to protect it from the effect of frost, and preserve it of a 
fine white color. 

It is remarkably hardy ; and as the plants are of small 
size, with comparatively large heads, a great product is 
realized from a small piece of ground. 

Late Dwarf Purple. 

Dwarf Swedish. Italian Purple. Dwarf Danish. 

This is the latest purple Broccoli. The plants seldom rise 
above a foot in height. The flower, at first, shows small and 
green ; but soon enlarges, and changes to a close, conical, 
purple head. The leaves are short and small, dark-green, 
with white veins, much sinuated, deeply indented, and form 
a regular radius round the flower. The whole plant pre- 
sents a singular and beautiful appearance. 



2 Iti l;i; \ — l( ICEOUS PLANTS. 



Miller's Late "White. Thomp. 
Miller's Dwarf. 
This is an old variety ; but is considered by some to be the 
best late sort, if it can be obtained true. Hardy. Trans- 
plant two feet apart. 

Mitchell's Ne Plus Ultra. Thomp. 

I lardy, and of dwarf habit; leaves smooth, glaucous, pro- 
tecting the head, which is cream-colored; large, and compact. 
Transplant two feet apart. 

Mitchinson's Penzance. 11. Hogg. 
Early White Cornish. Mitchinson's Early White. 
One of the best of the Spring Whites. The leaves are 
much waved on the margin, and enclose large and fine heads, 
which are nearly of a pure white color. Very hardy. 

Portsmouth. Thomp. 
Cream-colored. Southampton. Maher's New Dwarf. 
Leaves large, broad, with white veins, spreading; although 
the central ones partially cover the flower, or head, which is 
buff, or cream-colored. It is a hardy sort ; and the flower, 
which is produced near the ground, is said to exceed in size 
that of any other variety. The plants should be set three 
feet apart. 

Purple Cape. Trans. 

Early Purple Cape. Purple Silesian. Howden's Superb Purple. 
Grange's Early Cape. Blue Cape. 

This has a close, compact head, of a purple color, and, in 
favorable seasons, comes as large as a cauliflower. The 
plants grow from a foot to a foot and a half in height, 
with short, erect, concave leaves, regularly surrounding the 
head. The veins and midribs are stained with purple. 



BROCCOLI. 247 

The head is exposed to view in growing; and, as it en- 
larges, the projecting parts of the flower show a greenish- 
white mixed with the purple color. When boiled, the whole 
flower becomes green. 

Excellent for general culture, as it is not only one of the 
finest varieties for the table, but the plants form their heads 
much more generally than many other kinds. It is the 
earliest of the purple broccolis. 

The seed should not be sown before the middle or last of 
May, and the plants- will require a space of two feet and a 
half in each direction. 

Snow's Superb White Winter. Thomp. 

Gill's Yarmouth White. 
This variety is of dwarfish habit. The leaves are broad, 
with short stems ; the heads are large, white, very compact, 
well protected by the incurved leaves, and equal in quality to 
those of the Cauliflower. By many it is considered superior 
to Grange's Early Cauliflower Broccoli. 

Snow's Spring White or Cauliflower Broccoli. Trans. 

Naples White. , Early White. Adam's Early White. Neapolitan White. 
Imperial Early White. Grange's Cauliflower. Covent-Garden Market. 

Plant about two feet high, robust, and a strong grower. 
The leaves are large, thick- veined, flat, and narrow; and 
generally compress the head, so as to render it invisible when 
ready for cutting, and thus protect it from rain and the effects 
of frost. Head large, perfectly white. 

Sulphur or Brimstone Broccoli. Trans. 
Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur. 
Leaves with long stems ; heads large, compact, somewhat 
conical, sulphur-colored, sometimes tinged with purple. 
Hardy. 



248 BRASSICACEOUS PLANTS. 



Walcheren Broccoli. M'Int. 

Comparatively new, and so closely resembling a cauliflower 
as to be scarcely distinguishable from it. The leaves, how- 
ever, are more curled, and its constitution is of a hardier 
nature, enduring the cold, and also withstanding heat and 
drought better. Much esteemed in England, where, by suc- 
cessive sowings, it is brought to the table at every season of 
the year. 

Ward's Superb. R. Hogg. 

oo 

This is a form of Knight's Protecting, but is from two to 
three weeks later. It is of a dwarfish habit of growth, 
closely protected by the spirally compressed leaves, with a 
good-sized and perfectly white head. One of the best of the 
late White Broccolis. 



White Cape. Thomp. 
Heads of medium size, white, and compact. 



Willcove. R. Hogg. 

oo 

Late "Willcove. 

The true Willcove is a variety perfectly distinct from every 
other of its season. The heads are very large, firm, even, 
and fine, and of a pure whiteness. They are fully ex- 
posed, and not protected by the leaves as most other broccolis 
are. On this account, the variety is more liable to be 
injured by the weather than any other late sort; and there- 
fore, in severe seasons, it must be regarded as deficient in 
hardiness. 

" It derives its name from a small village near Devonport, 
Eng. ; where it originated, and where the Broccoli is said to 
be grown in great perfection." 



BRUSSELS SPROUTS. 



249 



BRUSSELS SPROUTS. 
Thousand-headed Cabbage. Brassica oleracea var. 

In its general character, this vegetable is not unlike some of 
the varieties of Kale or Borecole. Its stem is from a foot to 
four feet in height, and from an inch and a half to upwards 
of two inches in diame- /Z^FC 

ter. It is remarkable for 
the production of numer- 
ous small axillary heads, 
or sprouts, which are ar- 
ranged somewhat in a 
spiral manner, and which 
are often so closely set 
together as entirely to 
cover the sides of the 
stem. " These small heads 
are firm and compact like 
little cabbages, or rather 
like hearted savoys in 
miniature. A small head, 
resembling an open sa- 
voy, surmounts the stem 
of the plant, and maintains a circulation of sap to the extre- 
mity. Most of the original side-leaves drop off as these small 
buds, or heads, enlarge." — Thomp. 

Culture. — The plant is always raised from seeds, which, in 
size, form, or color, are scarcely distinguishable from the 
seeds of the Common Cabbage. These should be sown at 
the time and in the manner of the Cabbage, either in hot-beds 
in March or April, or in the open ground in April or May. 
When three or four inches high, transplant two feet apart 
in each direction, and cultivate as directed for cabbages and 
cauliflowers. In September, the early plantings will be fit 

32 




Brussels Sprouts. 



250 UKASSICACEOUS PLANTS. 

for gathering ; whilst the later plants will afford a succession 
that will supply the table during the winter. For the latter 
purpose, they should be harvested before severe freezing 
weather, and preserved in the cellar as cauliflowers and 
broccolis. They are quite hardy, easily grown, thrive well in 
New England or in the Middle States, and deserve more 
general cultivation. 

To raise Seeds. — In the autumn, select two or three of the 
finest plants ; keep them in the cellar, or out of the reach of 
frost, during winter ; and in the spring set them in the open 
ground, two feet apart, and as far as possible from all flower- 
ing plants of the Cabbage family. Cut off the top shoot, and. 
save the branches of pods that proceed, from the finest of the 
small heads on the sides of the main stem. 

Use. — The small heads are boiled and served in the man- 
ner of cabbages. They are also often used in the form of the 
cauliflower, boiled until soft, then drained, and afterwards 
stewed with milk, cream, or butter. 

Varieties. — Two varieties are enumerated by gardeners 
and seedsmen ; viz. : — 



Dwarf Brussels Sprouts. 

A low-growing sort, usually from eighteen inches to two 
feet in height. It differs from the following variety princi- 
pally in size, though it is somewhat earlier. The dwarf 
stems are said to produce heads which are more tender and 
succulent when cooked than those obtained from taller plants. 

Tall or Giant Brussels Sprouts. 

Stem nearly four feet in height; plant healthy and vigor- 
ous, producing the small heads peculiar to its class in gnat 
abundance. It is somewhat hardier than the foregoing vari- 
ety : and, on account of its greater length of stalk, much more 
productive. 



THE CABBAGE. 251 

There is, however, very little permanency to these sorts. 
Much of the seed found in the market will not only produce 
plants corresponding with both of the varieties described, but 
also numerous intermediate kinds. 



THE CABBAGE. 
Brassica oleracea capitata. 

The Cabbage is a biennial plant ; and, though comparatively 
hardy, — growing at all seasons unprotected in England, — 
will not withstand the winters of the Northern States in the 
open ground. 

When fully developed, it is from four to five feet in height. 
The flowers are cruciform, generally yellow, but sometimes 
white or yellowish-white. The seeds, which ripen in July 
and August of the second year, are round, reddish-brown or 
blackish-brown, and retain their vitality five years. About 
ten thousand are contained in an ounce. 

Soil and Situation. — " Though not particularly nice as to 
soil or situation, cabbages do best when grown in well- 
manured ground. In such soil, they are generally earlier 
than when raised in cold and stiff ground. But manure need 
not be profusely applied, if the ground is naturally of a fer- 
tile and open kind ; for the flavor is generally better in such 
soil than where a great quantity of fertilizer is used." 

Propagation. — All of the varieties are propagated from 
seed sown annually. For early use, a sowing may be made 
in a hot-bed in February or March ; and, for winter use, the 
seed may be sown in a nursery-bed in the open ground in 
May or June. When five or six inches high, transplant to 
the distance directed in the description of the variety. In the 
hot-bed or nursery-bed, the plants should not be allowed to 
stand too thickly together, as this causes them to draw up 
weak and feeble. 



252 BRASSICACE0U9 PLANTS. 

To raise Seed. — At the time of harvesting, select a few 
of the most compact and best-formed heads possessing the 
characters of the pure variety ; and, in the following April, set 
the plants entire, three feet apart in each direction. As they 
progress in growth, remove all of the side-shoots, and en- 
courage the main sprout, that Avill push up through the centre 
of the head. Seeds from the side-shoots, as well as those 
produced from decapitated stems, are of little value. No 
cabbage-seed is really reliable that is not obtained from firm 
and symmetrical heads ; and seed thus cultivated for a few 
successive seasons will produce plants, ninety per cent of 
which will yield well-formed and good-sized cabbages. 

American-grown seed is generally considered superior to 
that of foreign growth ; and, when it can be obtained from a 
reliable seedsman or seeds-grower, the purchaser should not 
be induced by the difference in price to select the nominally 
cheaper, as there are few vegetables with which the character 
of the seed is of greater importance. 

Varieties. — The varieties are numerous, and the distinc- 
tion, in many instances, well-defined and permanent. Be- 
tween some of the sorts, however, the variations are slight, 
and comparatively unimportant. 

Atkins's Matchless. M'Int. 

This is a variety of the Early York : the head, however, is 
smaller and more conical, and the leaves are more wrinkled, — 
somewhat similar to those of the Savoys. It is of tender tex- 
ture and delicate flavor ; and, with the exception of its 
smaller size, is considered equal, if not superior, to the last- 
named variety. 

It is comparatively a recent sort, and seems to be desirable 
rather for its precocity and excellent quality than for its size 
or productiveness. 

Transplant to rows fifteen inches apart, and twelve inches 
asunder in the rows. 



the cabbage. 253 

Barnes's Early. 
Barnes's Early Dwarf. 
This variety, in respect to season, size, form, and general 
habit, seems to be intermediate between, or a hybrid from, 
the York and Ox-heart. Head ovate, rather compact ; tex- 
ture fine and tender ; flavor mild and good. 

Set in rows two feet apart, and eighteen inches apart in 
the rows. 

Bergen Drumhead. 

Large Bergen. Great American. Quintal. Yil. Large German 
Drumhead. 

Head remarkably large, round, flattened at the top, com- 
pact; the leaves are of a peculiar, glaucous-green color, of 
thick texture, firm, and rather erect; the nerves large and 
prominent ; the outer leaves of the head are usually revolut- 
ed on the borders ; the loose leaves are numerous, and rarely 
rise above a level with the summit of the head ; the stalk is 
short. 

The Bergen Drumhead is one of the largest and latest of 
all the cabbages ; and, when not fully perfected before being 
harvested, has the reputation, if reset in earth in the cellar, 
of heading, and increasing in size, during winter. It is a 
popular market sort ; and, notwithstanding its extraordinary 
proportions, is tender, well flavored, and of more than 
average quality for family use. The plants should be set 
three feet apart. 

Champion of America. 

One of the largest of the recently introduced sorts ; the 
whole plant sometimes attaining a weight of forty pounds and 
upwards. Head very large, flattened, somewhat resembling 
the Drumheads ; outer leaves very few, succulent, and tender ; 
stalk short ; quality tender, mild, and well flavored. As a 



25 i HRASSICACEOUS PLANTS. 

market variety, it lias few, if any, superiors. It heads with 
great uniformity, and bears transportation well ; but its large 
size is objectionable when required for the use of families 
numbering but few members. 

Early Battersea. Thomp. 
Dwarf Battersea. Early Dwarf Battersea. 

The type of the Early Battersea is very old. When fully 
grown, the four outside or lower leaves are about sixteen 
inches in diameter ; and, when taken off and spread out, their 
general outline is nearly circular. The stem is dwarfish, 
and the leaf-stalks come out quite close to each other ; so 
that scarcely any portion of the stem is to be seen between 
them. The whole cabbage measures about three feet in cir- 
cumference. The heart is shortly conical, with a broad 
base ; near which it is about two feet in circumference, when 
divested of the outside leaves. The ribs boil tender. 

It is one of the best sorts for the general crop of early 
cabbages; .is not liable to crack; and, when cut close to the 
stem, often puts forth a number of fresh heads, of fair size 
and good quality. 

Early Cornish. 
Penton. Paignton. Pentonville. 

This is an intermediate sort, both in respect to size and 
season ; and is said to derive its name from a village in De- 
vonshire, Eng., where it has been cultivated for ages. The 
head is of full medium size, somewhat conical in form, and 
moderately firm and solid. The outside leaves are rather 
numerous, long, and of a pale or yellowish green color. Its 
texture is fine and tender, and its flavor mild and agreeable. 
It is three or four weeks later than the Early York. 

If reset in spring, this variety, like the Vanack, will send 
out from the stalk abundant tender sprouts, which will sup- 



THE CABBAGE. 255 

ply the table with the best of coleworts, or greens, for several 
weeks of the early part of the season. 

The plants are somewhat leafy and spreading, and require 
full the average space. The rows should be two and a half 
or three feet apart, and the distance between the plants in the 
rows full two feet. 

Early Drumhead. 

This is an intermediate variety, about the size of the Early 
York, and a little later. The head is round, flattened a little 
at the top, firm and well formed, tender in texture, and well 
flavored. 

It is a good sort for the garden, as it heads well, occupies 
but little space in cultivation, and comes to the table imme- 
diately after the earlier sorts. 

The plants should be set in rows two feet apart, and 
eighteen inches apart in the rows. 

Early Dutch Twist. M'Int. 

An excellent cabbage of the smallest size. It is very 
early and delicate, and may be planted almost as close to- 
gether as a crop of cabbage-lettuce. 

The first sowing should be made early ; afterwards, 
sowings should be made at intervals of two or three weeks, 
which will secure for the table a constant supply of fresh and 
tender heads from July till winter. 

Early Hope. 

A rather small, solid, oval-headed, early sort, nearly of the 
season of the Early York. Its color is bright-green, and its 
leaves rather erect and firm. In quality, it is not unlike the 
Small Early Ox-heart, and requires the same space in cultiva- 
tion. 

The variety is comparatively new ; and, though found on 
the catalogues of seedsmen, is little disseminated. 



256 im.vssicACEous plants. 



Early Low Dutch. 
Early Dutch Drumhead. 
This -well-known and standard variety has a round, me- 
dium-sized, solid head, sometimes tinted with brown at its 
top. The outside and loose leaves are few in number, large, 
rounded, clasping, blistered, and of a glaucous-green color ; 
the ribs and nerves are small ; the stalk is thick and short. 
It is rather early, tender, and of good quality ; heads well ; 
and is one of the best sorts for growing in a small garden for 
early table use. The plants should be allowed a space of 
two feet and a half between the rows, and nearly two feet in 
the rows. 

Early Nonpareil. 

Head of medium size, bright-green, rather ovoid or egg- 
shaped, solid ; the leaves are generally erect, roundish, 
concave, and of thick, firm texture ; the stalk is compara- 
tively short, and the spare leaves few in number ; flavor mild 
and pleasant. By some, it is considered the best of the inter- 
mediate varieties. 

In many respects, it resembles the Small Ox-heart. 

Early Sugar-Loaf. 

The color of this variety, and the form of its head, distin- 
guish it from all others. The plant, when well developed, 
has an appearance not unlike some of the varieties of Cos 
lettuces ; the head being round and full at the top, and taper- 
ing thence to the base, forming a tolerably regular, inverted 
cone. The leaves are erect, of a peculiar ashy or bluish- 
green hue, spoon-shaped, and clasp or cove over and around 
the head in the manner of a hood or cowl. 

Though an early cabbage, it is thought to be more affected 
by heat than most of the early varieties ; and is also said to 



THE CABBAGE. 257 

lose some of its qualities, if kept late in the season. Head 
of medium size, seldom compactly formed ; and, when cut and 
cooked in its greatest perfection, tender and well flavored. 

Transplant in rows two feet apart, and from eighteen to 
twenty-four inches apart in the rows. 

Early Wakefield. 

Head of medium size, generally somewhat conical, but 
sometimes nearly round, compact ; leaves very glaucous ; 
stalk small. 

A fine, early variety, heading readily. As the plants 
occupy but little space, it is recommended as a desirable sort 
for early marketing. 

Early York. 

According to Rogers, the Early York Cabbage was intro- 
duced into England from Flanders, more than a hundred 
years ago, by a private soldier named Telford, who was there 
many years in the reign of Queen Anne. On his return to 
England, he settled as a seedsman in Yorkshire : whence the 
name and celebrity of the variety. 

In this country, it is one of the oldest, most familiar, and, 
as an early market sort, one of the most popular, of all the 
kinds now cultivated. The head is of rather less than me- 
dium size, roundish-ovoid, close, and well-formed, of a deep 
or ash-green color, tender, and well flavored. The loose 
leaves are few in number, often revoluted on the border, and 
comparatively smooth on the surface ; nerves greenish-white. 
The plants of the true variety have short stalks, occupy but 
little space, and seldom fail to produce a well-formed, and, 
for an early sort, a good-sized head. They require a distance 
of about eighteen inches between the rows, and fifteen or 
eighteen inches in the row. 

Its earliness and its unfailing productiveness make it a 

33 



258 BRASSICACEOUS PLANTS. 

favorite with market-gardeners ; and it still retains its long- 
established popularity, notwithstanding the introduction of 
numerous new sorts, represented as being as early, equally 
prolific, and surpassing it in general excellence. 

East Ham. 

From East Ham, in Essex, Eng. It is not a large, but a 
fine, early sort, not unlike the Ox-heart. The head is of an 
oval form, compact, and rather regular ; the leaves are firm 
in texture, sometimes reficxed, or curved backward, but 
generally erect and concave ; nerves pale greenish- white ; 
stem very short. It is mild and delicate, and a desirable 
early variety. 

In setting the plants, allow two feet and a half between the 
rows, and two feet between the plants in the rows. 

Green Glazed. 
American Green Glazed. 

Head large, rather loose and open ; the leaves are nume- 
rous, large, rounded, waved on the borders, and slightly 
blistered on the surface ; stalk comparatively long. Its tex- 
ture is coarse and hard, and the variety really possesses little 
merit ; though it is somewhat extensively grown in warm 
latitudes, where it appears to be less liable to the attacks of 
the cabbage- worm than any other sort. 

A distinguishing characteristic of this cabbage is its deep, 
shining-green color ; the plants being readily known from 
their peculiar, varnished, or glossy appearance. 

Large Late Drumhead. 

American Drumhead. 
Head very large, round, sometimes flattened a little at the 
top, close and firm ; the loose leaves are numerous, broad, 



THE CABBAGE. 259 

round, and full, clasping, blistered, and of a sea-green color ; 
the ribs and nerves are of medium size, and comparatively 
succulent and tender ; stem short. The variety is hardy, 
seldom fails to form a head, keeps well, and is of good 
quality. 

In cultivation, it requires more than the average space, as 
the plants have a spreading habit of growth. The rows 
should not be less than three feet apart ; and two feet and a 
half should be allowed between the plants in the rows. 

There are many varieties of this cabbage, introduced by 
different cultivators and seedsmen under various names, dif- 
fering slightly, in some unimportant particulars, from the 
foregoing description, and also differing somewhat from each 
other, " but agreeing in being large, rounded, cabbaging uni- 
formly, having a short stem, keeping well, and in being 
tender and good flavored." 

Large York. 

This is a larger cabbage than the Early York ; which variety 
it somewhat resembles. The head, however, is broader in 
proportion to its depth, and more firm and solid ; the leaves 
not connected with the head are more erect, of a firmer tex- 
ture, not quite so smooth and polished, and the surface 
slightly bullated, or blistered. It also has a shorter stalk, 
and is two or three weeks later. 

The Large York seems to be intermediate between the 
Early York and the Large Late Drumheads, as well in 
respect to form and general character as to its season of ma- 
turity. It is recommended as being less affected by heat 
than many other kinds, and, for this reason, well adapted for 
cultivation in warm climates. It seldom fails in forming its 
head, and is tender and well flavored. 



860 BB \.-si< u BOl S PLANTS. 



Large Ox-Heart. 

Large French Ox-heart. 

This is a French variety, of the same form and general 
character as the Small Ox-heart, but of larger size. The 
stalk is short ; the head firm and close, and of a light-green 
color ; the spare leaves are few in number, generally erect, 
and concave. It is a week or ten days later than the Small 
Ox-heart, forms its head readily, and is tender and well 
flavored. One of the best of the intermediate sorts. 

The plants should be set two feet apart in each direction. 

Marblehead Mammoth Drumhead. J. J. II. Gregory. 

One of the largest of the Cabbage family, produced from 
the Mason, or Stone-mason, by Mr. Alley, and introduced by 
Mr. J. J. II. Gregory, of Marblehead, Mass. 

Heads not uniform in shape, — some being nearly flat, 
while others are almost hemispherical ; size very large, vary- 
ing from fifteen to twenty inches in diameter, — although 
specimens have been grown of the extraordinary dimensions 
of twenty-four inches. In good soil, and with proper culture, 
the variety is represented as attaining an average weight of 
thirty pounds. Quality tender and sweet. 

Cultivate in rows four feet apart, and allow four feet 
between the plants in the rows. For early use, start in a 
hot-bed ; for winter, sow in the open ground from the first to 
the middle of May. Sixty tons of this variety have been 
raised from a single acre. 



Mason. ./. ./. //. Gregory. 

The Mason Cabbage, in shape, is nearly hemispherical ; the 
head standing well out from among the leaves, growing on a 
small and short stalk. Under good cultivation, the heads 



THE CABBAGE. 261 

will average about nine inches in diameter and seven inches 
in depth. It is characterized for its sweetness, and for its 
reliability for forming a solid head. It is also an excellent 
variety for cultivation in extreme Northern latitudes, where, 
from the shortness of the season, or in those sections of the 
South, where, from excessive heat, plants rarely cabbage 
well. Under good cultivation, nearly every plant will set a 
marketable head. 

Originated by Mr. John Mason, of Marblehead, Mass. 

Pomeranian. 

This variety is of comparatively recent introduction. The 
head, which is of medium size, has the form of an elongated 
cone, and is very regular and symmetrical. It is quite solid, 
of a pale or yellowish green color, tender and well flavored, 
and remarkable for the peculiar manner in which the leaves 
are collected, and twisted to a point, at its top. The loose, 
exterior leaves are numerous, large, and broad ; stalk rather 
high. 

It is not early, but rather an intermediate variety, and 
excellent either as an autumnal or winter cabbage. As it 
heads promptly and almost invariably, and, besides, is of 
remarkable solidity, it makes a profitable market cabbage ; 
keeping well, and bearing transportation with very little 
injury. 

Premium Flat Dutch. 
Large Flat Dutch. 
Head large, bluish-green, round, solid, broad and flat on 
the top, and often tinted with red or brown. The exterior 
leaves are few in number, roundish, broad and large, clasp- 
ing, blistered on the surface, bluish-green in the early part of 
the season, and tinged with purple towards the time of har- 
vesting ; stalk short. 



BRASSICACEOTJS PLANTS 

It is oue of the largest of the cabbages, rather late, good 
for autumn use, and one of the best for winter or late keep- 
ing, as it not only remains sound, but retains its freshness 
and flavor till late in spring. The heads open white and 
crisp, and, when cooked, are tender and well flavored. It 
requires a good soil, and should be set in rows not less than 
three feet apart, and not nearer together than thirty inches in 
the rows. As a variety for the winter market, the Premium 
Flat Dutch has no superior. It is also one of the best sorts 
for extensive culture, as it is remarkably hardy, and seldom 
fails in forming a good head. An acre of land, well set and 
cultivated, will yield about four thousand heads. 

St. Denis. Vil. 

Head of large size, round, a little flattened, solid ; the 
exterior leaves are numerous, glaucous-green, clasping at 
their base, and often reflexed at the ends ; the ribs and 
nerves are large and prominent ; stem long. 

This variety is of good quality, seldom fails to form a head, 
and yields a large crop in proportion to the quantity of land 
it occupies. The plants should be set two feet and a half 
apart in each direction. 

Shilling's Queen. 

A half-early variety, intermediate in form and size between 
the York and Ox-heart. As a " second early," it is one 
of the best. It compares favorably with the Early Nonpareil, 
and is tender, mild, and delicate. 

Transplant in rows two feet and a half apart, and eighteen 
inches apart in the rows. 

Small Ox-Heart. 

Coeur de Boeuf petit, of the French. Vil. 
Head below medium size, ovate or egg-shaped, obtuse, 
broad at the base, compact. The leaves are of the same 



THE CABBAGE. 263 

bright green as those of the York Cabbage, round, of firm 
texture, sometimes revolute, but generally erect, and con- 
cave ; the nerves are white, more numerous and less delicate 
than those of the last-named variety ; the stalk is short, and 
the leaves not composing the head few in number. 

The Ox-heart cabbages — with respect to character, and 
period of maturity — are intermediate between the Yorks 
and Drumheads ; more nearly, however, resembling the 
former than the latter. The Small Ox-heart is about ten 
days later than the Early York. 

As not only the heads, but the full-grown plants, of this 
variety are of small size, they may be grown in rows two feet 
apart, and sixteen inches apart in the rows. 

Stone-Mason. J. J. H. Gregory. 

An improved variety of the Mason, originated by Mr. 
John Stone, jun., of Marblehead, Mass. Head larger than 
that of the original, varying in size from ten to fourteen 
inches in diameter, according to the strength of the soil and 
the cultivation given it. The form of the head is flatter 
than that of the Mason, and but little, if any, inferior to it 
in solidity. Stem very short and small. Under good cul- 
ture, the heads, exclusive of the outer foliage, will weigh 
about nine pounds. Quality exceedingly sweet, tender, and 
rich. A profitable variety for market purposes ; the gross 
returns per acre, in the vicinity of Boston, Mass., often 
reaching from two hundred dollars to three hundred and 
fifty. 

The Mason, Stone-mason, and the Marblehead Mammoth, 
severally originated from a package of seeds received from 
England, under the name of the " Scotch Drumhead," by 
Mr. John M. Ives, of Salem, Mass. 



264 BRASSICACEOUS PLANTS. 



Sutton's Dwarf Comb. M'Int. 

This is one of the earliest of all the cabbages. It is small 
and dwarfish in its habit, hearts well early in the season, and 
will afford a good supply of delicate sprouts throughout a large 
part of the summer. 

The plants require a space of only twelve inches between 
the rows, and the same distance between the plants in the 
rows. 

The seed of this variety, in common with other dwarfish 
and early sorts, should be sown more frequently than the 
larger growing kinds, so as to keep up a succession of young 
and delicate heads, much after the manner of sowing lettuce. 

Yanack. Lind. 

This variety was introduced into England from Holland, 
more than a century ago, by a wealthy Dutch farmer of the 
name of Vanack. Though often found upon the catalogues 
of our seedsmen, it has not been extensively grown in this 
country, and perhaps is really but little known. 

Head somewhat irregular in shape, broad at the base, and 
terminating in rather a sharp point ; color palish-green, the 
ribs and nerves of the leaves paler. The exterior leaves are 
large, spreading, deep-green, and strongly veined. 

It is tender in texture, sweet and delicate in flavor, cab- 
bages early and uniformly, and, when kept through the winter 
and reset in spring, pushes abundant and fine sprouts, form- 
ing excellent early cole worts, or greens. Lindley pronounces 
its quality inferior to none of the best cabbages. Transplant 
to rows two feet and a half apart, and two feet apart in the 
rows. 



THE CABBAGE. 265 

Vaugirard Cabbage. Thomp. 
Chou de Vaugirard. Vil. 
A large, late, but coarse, French variety. The head is 
generally round ; leaves deep-green, — those of the outside 
having the veins sometimes tinged with red. 

The plants should be set three feet apart in each direction. 

Waite's New Dwarf. Hov. Mag. 

Heads small, but solid and uniform in shape. It has little 
of the coarseness common to the larger varieties, and the 
flavor is superior. 

One of the finest early cabbages, and one of the best sorts 
for the market. It occupies but little space compared with 
some of the older kinds, and a large number of plants may be 
grown upon a small piece of ground. 

WlNNIGSTADT. 
Pointed Head. 

This is a German variety, somewhat similar to the Ox- 
heart, but more regularly conical. Head broad at the base, 
and tapering symmetrically to a point, solid, and of the size 
of the Ox-heart ; leaves of the head pale or yellowish green, 
with large nerves and ribs ; the exterior leaves are large, 
short, and rounded, smooth, and of firm texture ; the stalk is 
short. 

It is an intermediate sort, immediately following the Early 
York. A large proportion of the plants will form good 
heads ; and as these are not only of remarkable solidity, but 
retain their freshness well during winter, it is a good variety 
for marketing, though rather hard, and somewhat deficient in 
the qualities that constitute a good table-cabbage. 

It requires a space of about eighteen inches by two feet. 

34 



266 BRASSICACEOI B PLANTS. 

Red Varieties. — These arc comparatively few in number, 
and generally used as salad or for pickling. When cooked, 
they arc considered less mild and tender than the common 
varieties, besides retaining a portion of their color ; which, by 
many, is considered an objection. 

Early Dwarf Eed. 
Early Blood Red. Small Red. 

Plead nearly round, generally of a deep-red or dark-purple 
color. The leaves on the outside of the plant are not nume- 
rous, rather rigid or stiff, green, much washed or clouded with 
red ; stalk short. 

It is about ten days earlier than the Large Red Dutch, and 
is quite variable in form and color. 

The seed should be sown early ; and, when transplanted, the 
rows should be about two feet apart, and the plants eighteen 
inches in the rows. 

The variety is seldom served at the table, cooked in the 
manner of other sorts ; for, when boiled, it has a dark and 
unattractive appearance. It is almost invariably shredded, 
and with the addition of vinegar, olive-oil, mustard, or other 
seasoning, served as a salad. 

Large Eed Dutch. 

The most familiar as well as the most popular of the red 
varieties. The head is rather large, round, hard, and solid ; 
(lie leaves composing the head are of an intense purplish- 
red ; the outer leaves are numerous, red, with some intermix- 
ture or shades of green, firm in texture, and often petiolcd 
at the union with the stalk of the plant, which is of medium 
height. 

On account of its dark color when cooked, it is seldom 
used in the manner of the common cabbages. It is chiefly 



THE CAULIFLOWER. 267 

used for pickling, or, like the other red sorts, cut in shreds, 
and served as a salad ; though any solid, well-blanched, small- 
ribbed, white-headed sort will answer for the same purpose, 
and perhaps prove equally tender and palatable. 

The Large Red Dutch is one of the latest of cabbages, and 
should receive the advantage of nearly the entire season. 
Make the sowing, if in the open ground, as soon as the soil 
is in good working condition, and transplant or thin to rows 
two and a half or three feet apart, and two feet apart in the 
rows. 

The heads may be kept fresh and sound until May. 

Superfine Black. Thomp. 

Small, like the Utrecht Red, but of a still deeper color. 
When pickled, however, the dark coloring matter is greatly 
discharged, so that the substance is left paler than that of 
others originally not so dark. It is, therefore, not so good for 
pickling as other sorts which retain their color and bright- 
ness. 

Utrecht Red. Thomp. 
Chou noiratre d'Utrecht. 
A small but very fine dark-red cabbage. 



THE CAULIFLOWER. 
Brassica oleracea var. 
The Cauliflower, like the Broccoli, is strictly an annual 
plant ; as it blossoms and perfects its seed the year in which it 
is sown. When fully grown or in flower, it is about four feet 
in height, and in character and general appearance is similar 
to the Cabbage or Broccoli at a like stage of growth. The 
seeds resemble those of the Cabbage in size, form, and color; 



268 BRASSICACEOUS PLANTS. 

although not generally so uniformly plump and fair. From 
ten to twelve thousand are contained in an ounce, and they 
retain their gcrminativc properties five years. 

Soil. — "Much of the delicacy and excellence of the Cau- 
liflower depends on the quickness of its growth : therefore, to 
promote this, the soil cannot be too highly enriched or too 
deeply cultivated ; and, as all the tribe thrive best in new soil, 
the deeper the ground is dug, and the more new or rested 
matter that is turned up for the roots, the better." 

Sawing and Culture. — The seed may be sown in a hot-bed 
in March, at the same time and in the same manner as early 
cabbages, and the plants set in the open ground late in May ; 
or the seed may be sown in the open air in April or the be- 
ginning of May, in a common nursery-bed, in shallow drills 
six or eight inches apart ; and, when sufficiently grown, the 
plants may be set where they are to remain. They need not 
all be transplanted at one time ; nor is it important when, 
except that, as soon as they are large enough, the first oppor- 
tunity should be improved for beginning the setting. 

" Cauliflowers, after transplanting, require no particular 
skill during summer, and not much labor. The soil, how- 
ever, must be kept free from weeds, and stirred with the hoe 
from time to time. As the plants increase in size, a little 
earth should be drawn about their roots from the middle of 
the row ; and, in continued dry weather, an application of 
liquid manure will be very beneficial." 

The leaves are sometimes gathered, and tied loosely over 
the tops of the heads, to facilitate the blanching. 

Talcing the Crop. — Cauliflowers raised by open culture 
will generally come to the table in October. Such as have 
not fully perfected their heads, may, just as the ground is 
closing, be taken up by their roots, and suspended, with the 
top downward, in a light cellar, or other place secure from 
frost; by which process, the heads will increase in size, and 
be suitable for use the last of December or first of January. 



THE CAULIFLOWER. 269 

" Cauliflowers are ready for cutting when the heads have 
attained a good size, and while they are close, firm, and 
white. They may even be cut before they have attained 
their full size ; but it is always advisable to cut them before 
the heads begin to open, as the flavor is at this stage much 
more delicate and agreeable. In taking the crop, the stalks 
should be cut immediately under the lowest leaves, and the 
upper parts of these should be cut away near the flower- 
head. 

" It is not size that constitutes a good Cauliflower, but 
its fine, white, or creamy color, its compactness, and what is 
technically called its ' curdy ' appearance, from its resem- 
blance to the curd of milk in its preparation for cheese. 
When the flower begins to open, or when it is of a frosty or 
wart-like appearance, it is less esteemed. In the summer 
season, it should not be cut long before using." 

Use. — " The heads, or flowers, are considered one of the 
greatest of vegetable delicacies, when served up at the table 
either plain boiled, to be eaten with meat, like other Brassicse, 
or dressed with white sauce, after the French manner. It is 
much used as a pickle, either by itself, or as forming an ingre- 
dient in what is called 'mixed pickles.' It may also be 
preserved a considerable time when pickled in the manner of 
' sour-krout.' It also forms an excellent addition to vegetable 
soups." — M'Int. 

Preservation during Winter. — The best way to preserve 
them during winter is to take them up late in the fall, with 
as much earth as possible about their roots, and reset them in 
earth, in a light, dry cellar, or in any other light and dry 
location secure from frost. 

Varieties. — These are comparatively few in number ; the 
distinctions, in many instances, being quite unimportant. In 
the color, foliage, general habit, and even in the quality, of the 
entire list, there is great similarity. 



270 1uiassicaceous plant?. 

Early London Cauliflower. 

London Particular. Fitch's Early London. 
Stem tall ; leaves of medium size. It lias a fine, white, 
compact " curd," as the unexpanded head is termed ; and is 
the sort grown in the vicinity of London for the early crop. 
It is comparatively hardy, and succeeds well when grown in 
this country. The plants should be set two feet and a half 
apart. 

Early Paris Cauliflower. 

1 1 cad rather large, white, and compact ; leaves large ; stalk 
short. An early sort. In France, it is sown in June, and 
the heads come to table in autumn. 

Erfurt's Early Cauliflower. 
Erfurt's Extra Early. 

Leaves large, long, waved, and serrated on the borders ; 
stalk of medium height; head large, — measuring from seven 
to ten inches in diameter, — close, and compact. 

From the experience of a single season, this variety pro- 
mises to be one of the best for cultivation in this country. 
Specimens exhibited under this name, before the Massachu- 
setts Horticultural Society, measured fully ten inches in 
diameter ; the surface being very close, and the heads pos- 
sessing the peculiar white, curdy character so rarely attained 
in the climate of the United States. The plants seldom fail 
to form a good-sized and symmetrical head, or flower. 

Large Asiatic Cauliflower. Thomp. 

Originally from Holland. It is a fine, large, white, com- 
pact variety, taller and later than the Early London Cauli- 
flower ; it has also larger leaves. If sown at the same time, 
it will afford a succession. 



THE CAULIFLOWER. 271 



Le Normand. R. Hogg. 

Plant about fifteen inches high, with winged leaves, which 
are broad, and taper abruptly towards the base. They are 
toothed and waved on the margin, and expose a head which 
is about nine inches in diameter, and of a creamy color. 

It is earlier than the Walcheren, and is readily distinguished 
from it by the waved and toothed margin of the foliage. 



Mitchell's Hardy Early Cauliflower. 

A new variety. Bouquet not large, but handsome and 
compact. It is so firm, that it remains an unusual length of 
time without running to seed or becoming pithy. A desira- 
ble sort for private gardens and for forcing. 



Stadthold. Vil. 

A new variety, introduced from Holland. Flower fine 
white, and of large size. Not early. 



"Waite's Alma Cauliflower. 

A new variety, represented as being of large size, and firm ; 
surpassing in excellence the Walcheren. 



Walcherex Cauliflower. Thomp. 
Early Leyden. Legge's "Walcheren Broccoli. 
This has been cultivated as a Broccoli for more than ten 
years ; though originally introduced by the London Horticul- 
tural Society, under the name of Early Leyden Cauliflower. 
Stem comparatively short ; leaves broad, less pointed and 
more undulated than those of the Cauliflower usually are. 
The difference in constitution is, however, important ; as it not 



272 BRASSICACEOUS PLANTS. 

only resists the cold in winter, but the drought in summer, 
much better than other cauliflowers. In hot, dry summers, 
when scarcely a head of these could be obtained, the Wal- 
cheren Cauliflower, planted under similar circumstances, 
formed beautiful heads, — large, white, firm, and of uniform 
closeness. 

Wellington Cauliflower. 

Messrs. Henderson and Son describe this Cauliflower as the 
finest kind in cultivation ; pure white ; size of the head over 
two feet ; in growth, very dwarfish, — the stem not more than 
two or three inches from the soil. It is one of the hardiest 
varieties known, and is said to withstand the extreme varia- 
tions of the climate of the United States. An excellent sort 
for early planting and for forcing. 



COLE WORT, OR COLLARDS. Loud. 
Collet. 

The Colewort, strictly speaking, is a plant distinct from the 
other varieties of Cabbage. It is of small habit, and attains 
sufficient size for use in a few weeks. It is eatable from the 
time it has four or six leaves until it has a hard heart. 
Loudon says the original Colewort seems to be lost, and is 
now succeeded by what are called " Cabbage Cole worts." 
These are cabbage -plants in their young state ; and, when 
cooked, are quite as tender and good as the true Colewort. 
In growing these, all that is necessary is to sow the seed of 
almost any variety of the common green cabbages in drills 
a foot apart, and half an inch deep. For a succession, sow- 
ings may be made, at intervals of two weeks, from the last 
of April to the last of August. In the Southern States, the 
sowings might be continued through the winter. 



COUVE TRONCHUDA, OR PORTUGAL CABBAGE. 273 

When cultivated for sale, simply allow them to stand till 
there is enough to be worth bunching and eating. They are 
boiled and served at table as greens. 



Rosette Colewort. 

A small but remarkably neat variety ; the whole plant, 
when well grown, measuring twelve inches in diameter, and 
having the form of a rose not completely expanded, — the head 
corresponding to the bud still remaining at the heart, or cen- 
tre ; stalk small and short. The plants may be grown twelve 
inches asunder. 



COUVE TRONCHUDA, OR PORTUGAL CABBAGE. Trans. 
Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale. 

Though a species of Cabbage, the Couve Tronchuda is quite 
distinct from the common head varieties. The stalk is short 
and thick ; the outer leaves are large, roundish, of a dark 
bluish-green, wrinkled on the surface, and slightly undulated 
on the borders ; the midrib of the leaf is large, thick, nearly 
white, and branches into veins of the same color ; the plant 
forms a loose, open head, and, when full grown, is nearly two 
feet high. 

Culture. — It should be planted and treated like the Com- 
mon Cabbage. The seeds may be sown early in frames, and 
the plants afterwards set in the open ground ; or the sowing 
may be made in the open ground in May. The plants require 
two feet and a half between the rows, and two feet between 
the plants in the rows. The seeds, in size, form, and color, 
resemble those of the Cabbage, and will keep five years. 
One-fourth of an ounce will produce about a thousand 
plants. 

35 



274 BRASSICACEOUS PLANTS. 

To raise Seed. — In the autumn, before severe weather, 
remove two or three plants entire to the cellar ; and, in April 
following, reset them about two feet apart. Cut off the lower 
and smaller side-sprouts as they may appear, and allow only 
the strong, central shoot to grow. The seeds will ripen in 
August. 

Use. — Different parts of the Couve Tronchuda are appli- 
cable to culinary purposes. The ribs of the outer and larger 
leaves, when boiled, somewhat resemble sea-kale in texture 
and flavor. The heart, or middle of the plant, is, however, the 
best for use. It is peculiarly delicate, and agreeably flavored, 
without any of the coarseness which is so often found in plants 
of the Cabbage tribe. 

Dwarf Couve Tronchuda. Trans. 
Murciana. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale. 

Much earlier and smaller throughout than the Common 
Couve Tronchuda. Stem from fifteen to eighteen inches 
high. The leaves are of medium size, rounded, smooth, and 
collected at the centre of the plant into a loose heart, or head. 
When the lower leaves are taken off for use, the plant, unlike 
the former variety, throws out numerous sprouts, or shoots, 
from the base of the stem, which make excellent coleworts, or 
greens. It is, however, wanting in hardiness ; and appears to 
be better adapted for early use than for late keeping. 

Soil and Cultivation. — Both of the varieties require a 
well-manured soil. The seeds of the Dwarf Couve Tron- 
chuda may be sown early in frames, and the plants afterwards 
set in the open ground ; or the sowing may be made, in May 
or June, where the plants are to remain. They should be 
two feet apart in each direction. 



PAK-CHOI. 275 



Fringed Tronchuda. 

Stem short ; leaf-stems thicker and larger than those of the 
Common Couve Tronchuda, but not so fleshy and succulent. 
The leaves expand towards their extremities into a spatulate 
form, the edges being regularly lobed and curled. They are 
of a glaucous or bluish green color, and form a sort of loose 
heart, or head, at the centre of the plant. Its only supe- 
riority over the common varieties consists in its more hardy 
character. 

The Fringed Tronchuda is, however, very succulent, and 
of good quality ; and is cultivated to some extent in France, 
particularly in the vicinity of Paris. 

White-Ribbed Tronchuda. 

White-ribbed Aviles Cabbage. White-ribbed Portugal Cabbage. Chou 
a Cotes blanches d' Aviles. 

This variety nearly resembles the Dwarf Portugal Cabbage, 
or Dwarf Couve Tronchuda, if it is not identical. It has 
white ribs, and forms a close heart. 

It should be planted, and in all respects treated, as the 
Dwarf Portugal Cabbage. 



PAK-CHOI. Vil. 
Chinese Cabbage. Brassica sp. 

An annual plant, introduced from China. The root-leaves 
are oval, regular, very smooth, deep-green, with long, naked, 
fleshy, white stems, somewhat similar to those of the Swiss 
Chards, or Leaf-beets. 

When in blossom, the plant measures about four feet in 
height, and the stem is smooth and branching. The flowers 
are yellow ; the seeds are small, round, blackish-brown, and, 
in their general appearance, resemble those of the Turnip or 



276 KRASSICACEOUS PLANTS. 

Cabbage. An ounce contains about ten thousand seeds, and 
they will keep five years. 

Solving and Cultivation. — The seed should be sown in 
April or May, and the plants may be grown in hills or drills. 
They are usually sown in rows, and thinned to twelve inches 
apart. 

Use. — The leaves are eaten boiled, like cabbage ; but they 
are much more tender, and of a more agreeable flavor. 



PE-TSAI. 

Chinese Cabbage. Brassica chinensis. 

The Pe-Tsai, like the Pak-Choi, is an annual plant, origi- 
nally from China. The leaves are of an oval form, rounded 
at the ends, somewhat blistered on the surface ; and, at the 
centre, are collected together into a long and rather compact 
tuft, or head. The plant, when well grown and ready for use, 
has somewhat the appearance of a head of Cos Lettuce, and 
will weigh six or seven pounds ; though, in its native country, 
it is said to reach a weight of upwards of twenty pounds. 

Towards the end of the summer, the flower-stalk shoots 
from the centre of the head to the height of three feet, pro- 
ducing long and pointed leaves, and terminating in loose 
spikes of yellow flowers. The seeds are small, round, brownish- 
black, and resemble those of the Common Cabbage. They 
retain their vitality five years. An ounce contains eight 
thousand seeds. 

Cultivation. — Sow in April or May, and thin or trans- 
plant to rows eighteen inches apart, and a foot apart in the 
rows. 

/ se. — It is used like the Common Cabbage, and is sweet, 
mild-flavored, and easy of digestion. The young plants are 
also boiled like coleworts or spinach. 



savoy. 277 

SAVOY. 

Savoy Cabbage. Brassica oleracea, var. bullata. Bee. 

This class of cabbages derives its popular name from Savoy, 
a small district adjoining Italy, where the variety originated, 
and from whence it was introduced into England and France 
more than a hundred and fifty years ago. The Savoys are 
distinguished from the common head or close-hearted cab- 
bages by their peculiar, wrinkled, or blistered leaves. Ac- 
cording to Decandole, this peculiarity is caused by the fact, 
that the pulp, or thin portion of the leaf, is developed more 
rapidly than the ribs and nerves. 

Besides the distinction in the structure of the leaves, the 
Savoys, when compared with the common cabbages, are 
slower in their development, and have more open or less 
compactly formed heads. In texture and flavor, they are 
thought to approach some of the broccolis or cauliflowers ; 
having, generally, little of the peculiar musky odor and taste 
common to some of the coarser and larger varieties of cab- 
bages. 

None of the family are hardier or more easily cultivated 
than the Savoys ; and though they will not quite survive the 
winter in the open ground, so far from being injured by cold 
and frosty weather, a certain degree of frost is considered 
necessary for the complete perfection of their texture and 
flavor. 

Soil. — They succeed best in strong, mellow loam, liberally 
enriched with well-digested compost. 

Solving. — The first soAving may be made early in a hot- 
bed, and the plants set in the open ground in May, or as 
soon as the weather will admit. Subsequent sowings may be 
made in drills, in the open ground, in May, or early in June. 
A^ hen the seedlings are five or six inches high, thin or trans- 
plant to about three feet apart. 



278 BRASSICACEOUS PLANTS. 

Harvesting. — During the autumn, take the heads directly 
from the garden, whenever they are required for the table ; 
but they should all be taken in before the ground is deeply 
frozen, or covered with snow. No other treatment will be 
required during the winter than such as is usually given to the 
Common Cabbage. 

To raise Seed. — In April, select a few well-formed, good- 
sized heads, as near types of the variety as possible ; and set 
them entire, about two feet apart. If small shoots start from 
the side of the stalk, they should be removed; as only the 
sprout that comes from the centre of the head produces seed 
that is really valuable. All varieties rapidly deteriorate, if 
grown from seeds produced by side-shoots, or suckers. 

The seeds, when ripe, in form, size, and color, are not dis- 
tinguishable from those of the Common Cabbage. An ounce 
contains ten thousand seeds, which will generally produce 
about three thousand plants. 

Varieties. — 

Drumhead Savoy. 
Cape Savoy. 

Head large, round, compact, yellowish at the centre, and a 
little flattened, in the form of some of the common Drumhead 
cabbages, which it nearly approaches in size. The exterior 
leaves of the plant are round and concave, clasping, sea-green 
or bluish-green, rise above a level with the top of the head, 
and are more finely and less distinctly fretted or blistered on 
the surface than the leaves of the Green Globe. Stalk of 
medium length. 

The Drumhead Savoy seldom fails to heart well, affords a 
good quantity of produce, is hardy, and. when brought to the 
table, is of very tender substance, and finely flavored. It is 
considered one of the best of the large kinds; and, wherever 
cultivated, lias become a standard sort. It keeps well during 
winter, and retains its freshness late into the spring. 



savoy. 279 

As it requires nearly all of the season for its complete 
development, the seed should be sown comparatively early. 

Transplant to rows at least three feet apart, and allow nearly 
the same distance between the plants in the row. 

Early Dwarf Savoy. 

Early Green Savoy. 

Head small, flattened, firm, and close ; leaves rather nu- 
merous, but not large, deep -green, finely but distinctly 
blistered, broad and rounded at the top, and tapering towards 
the stalk or stem of the plant, which is short. It is not quite 
so early as the Ulm Savoy ; but it hearts readily, is tender and 
of good quality, and a desirable sort for early use. 

It requires a space of about twenty inches in each direc- 
tion. 

Early Flat Green Curled Savoy. Thomp. 

A middle-sized, very dwarf, and flat-headed variety ; color 
deep-green ; quality tender and good. 

The plants should be set fifteen or eighteen inches asunder. 

Early Long Yellow Savoy. 

Chou de Milan Dore a Tete Longue. Vil. 

Similar to the Golden Savoy, and, like it, an early sort. 

It has, however, a longer head, and does not heart so firmly. 

In flavor and texture, as well as in its peculiar color, there is 

little difference between the varieties. 

Cultivate in rows eighteen inches apart, and fifteen or 
eighteen inches apart in the rows. 

Early Ulm Savoy. 
New Ulm Savoy. Earliest Ulm Savoy. M' Int. 
A dwarfish, early sort. Head small, round, solid ; leaves 
rather small, thick, fleshy, and somewhat rigid, of a fine, 



280 BRASSICACEOUS PLANTS. 

deep-green, with numerous prominent blister-like elevations. 
The loose leaves arc remarkably few in number ; nearly all 
of the leaves of the plant contributing to the formation of the 
head. 

It very quickly forms a heart, which, though not of large 
size, is of excellent quality. It is, however, too small a sort 
for market purposes; but, for private gardens, would, no doubt, 
be an acquisition. In the London Horticultural Society's 
garden, it proved the earliest variety in cultivation. 

Being one of the smallest of the Savoys, it requires but a 
small space for its cultivation. If fifteen inches between the 
rows, and about the same distance in the rows, be allowed, 
the plants will have ample room for their full development. 

Feather-Stem Savoy. M'Int. 

This curious and useful variety has been in existence for 
several years, and is said to be a cross between the Savoy and 
the Brussels Sprouts. It is what may be called a sprouting 
Savoy j producing numerous shoots, or sprouts, along the 
stem. 

A sowing should be made the last of April, and another 
from the middle to the 20th of May, and the plants set out 
as soon as they are of suitable size, in the usual manner of 
Savoys and other winter greens. 

Goldex Savoy. 
Early Yellow Savoy. Mint. 
A middle-sized, roundish, rather loose-headed variety ; 
changing during the winter to a clear, bright yellow. The 
exterior leaves, at the time of harvesting, are erect, clasping, 
of a pale-green color, and coarsely but not prominently blis- 
tered on the surface; stalk short. 

The Golden Savoy comes to the table early, hearts readily, 



SAVOY. 281 

is of very tender substance when cooked, and of excellent 
quality; though its peculiar color is objectionable to many. 

It requires a space of about eighteen inches between the 
rows, and fifteen to eighteen inches between the plants in 
the rows. 

Green Globe Savoy. 
Green Curled Savoy. Large Green Savoy. 

One of the best and one of the most familiar of the Savoys ; 
having been long in cultivation, and become a standard sort. 
The head is of medium size, round, bluish or sea green on 
the outside, yellow towards the centre, and loosely formed. 
The interior leaves are fleshy and succulent, with large and 
prominent midribs, — the exterior leaves are round and large, 
of a glaucous or sea green color, and, in common with those of 
the head, thickly and distinctly blistered in the peculiar man- 
ner of the Savoys ; stalk of medium height. 

The variety possesses all the qualities of its class : the tex- 
ture is fine, and the flavor mild and excellent. On account of 
its remarkably fleshy and tender character, the inner loose 
leaves about the head will be found good for the table, and 
to possess a flavor nearly as fine as the more central parts of 
the plant. 

It is remarkably hardy, and attains its greatest perfection 
only late in the season, or under the influence of cool or 
frosty weather. As the plants develop much less rapidly 
than those of the Common Cabbage, the seed should be sown 
early. Transplant in rows two and a half or three feet apart, 
and allow a space of two feet and a half between the plants 
in the rows. 

Long-Headed Savoy. Vil. 
Chou Milan a Tete Longue. 
A comparatively small variety, with an oval, long, yellowish- 
green, but very compact head ; leaves erect, inclining to 

36 



BRASSICACEOUS PLANTS. 

bluish-green, long and narrow, revoluted on the borders, 
and finely fretted or blistered on the surface ; stem rather 
high. 

It is hardy and of excellent quality, but yields less than 
many other sorts. It is, however, a good kind for gardens of 
limited size, as it occupies little space, and cabbages well. 
The plants may be set eighteen inches apart in one direction 
by about fifteen inches in the opposite. 

Makcelix Savoy. Thomp. 

A new sort, allied to the Early Ulm, but growing some- 
what larger. Though not so early, it is next to it in point of 
earliness ; and, if both sorts are sown at the same time, the 
Marcelin will form a succession. It is a low grower ; the 
leaves are dark-green, finely wrinkled and curled ; the head 
is round, compact, and of excellent quality. When cut above 
the lower course of leaves, about four small heads, almost 
equal in delicacy to Brussels Sprouts, are generally formed. 
This sort is exceedingly hardy ; and, on the whole, must be 
considered a valuable acquisition. 

The plants should be set eighteen inches by twelve inches 
apart. 

Tour's Savoy. 
Dwarf Green Curled Savoy. M'lnt. Pancalier de Tourraine. Vil. 

Head small, loose, and irregular ; leaves numerous, bright- 
green, rigid, concave or spoon-shaped ; the nerves and ribs 
large, and the entire surface thickly and finely covered with 
the blister-like swellings peculiar to the Savoys. 

It has some resemblance to the Early Dwarf Savoy ; but is 
larger, less compact, and slower in its development. 

A useful, hardy, smallish sort, adapted to small gardens ; 
requiring only eighteen or twenty inches' space each way- 
Excellent for use before it becomes fully cabbaged. 



SEA-KALE. 283 

Yellow Curled Savoy. Thomp. 
Large Late Yellow Savoy. White Savoy. 
Dwarf, middle-sized, round ; leaves pale-green at first, but 
quite yellow in winter ; the heart is not so compact as some, 
but of tender quality, and by many preferred, as it is much 
sweeter than the other kinds. It is later and hardier than 
the Yellow Savoys, before described. 



SEA-KALE. 
Crambe maritima. 

Sea-kale is a native of the southern shores of Great Britain, 
and is also abundant on the seacoasts of the south of Europe. 
There is but one species cultivated, and this is perennial and 
perfectly hardy. The leaves are large, thick, oval or round- 
ish, sometimes lobed on the borders, smooth, and of a peculiar 
bluish-green color ; the stalk, when the plant is in flower, is 
solid and branching, and measures about four feet in height ; 
the flowers, which are produced in groups, or clusters, are 
white, and have an odor very similar to that of honey. The 
seed is enclosed in a yellowish-brown shell, or pod, which, 
externally and internally, resembles a pit, or cobble, of the 
common cherry. About six hundred seeds, or pods, are con- 
tained in an ounce ; and they retain their germinative powers 
three years. " They are large and light, and, when sold in 
the market, are often old, or imperfectly formed ; but their 
quality is easily ascertained by cutting them through the mid- 
dle : if sound, they will be found plump and solid." They 
are usually sown without being broken. 

Preparation of the Ground, and Solving. — The ground 
should be trenched to the depth of from a foot to two feet, 
according to the depth of the soil, and well enriched through- 



284 BRA.SSICACEOUS PLANTS. 

out. The seeds may be sown in April, where the plants are 
to remain ; or they may be sown at the same season in a nur- 
sery-bed, and transplanted the following spring. They should 
be set or planted out in rows three feet apart, and eighteen 
inches apart in the rows. 

Culture. — " After the piece is set, let the plants be kept 
very clean. The earth should be occasionally stirred, when 
the rains have run the surface together ; and, when the plants 
come up, let them have their own way the first season. As 
the plants "will blossom the second season if let alone, and the 
bearing of seed 'has a tendency to weaken every thing, take 
off the flower-buds as soon as they appear, and not allow the 
plants to seed. When the leaves begin to decay in autumn, 
clear them all off, and dig a complete trench between the 
rows, and earth up the ridges : that is, all the soil you take 
out must be laid on the plants, so as to pile or bank up eight 
inches above the crowns of the roots, thus forming a flat- 
topped bank a foot across ; widening a little downwards, so 
that the edges shall not break away. In doing this, the piece 
is formed into alternate furrows and ridges ; the plants being 
under the centre of the ridges. 

"As the weather gets warm in the spring, these banks 
should be watered ; and, Avhen the surface is broken by the 
rising plant, remove the earth, and cut off the white shoots 
close to their base : for these shoots form the eatable portion ; 
and, being blanched under ground, they are tender and 
white, and from six to eight inches long. The shoots should 
be cut as soon as they reach the surface ; because, if the shoot 
comes through, the top gets purple, and the plants become 
strong-flavored. As all of the shoots will not appear at once, 
the bed should be looked over frequently, and a shoot cut 
whenever it has broken the surface of the soil; for, if not 
taken early, it soon becomes nearly worthless. In the pro- 
cess of cutting the shoots, the earth becomes gradually 
removed ; and the tops of the plants, coming to the surface 



SEA-KALE. 285 

again, put forth other shoots, which must be allowed to grow 
the remainder of the summer, only taking off the blossom- 
shoots as before. When, at the fall of the year, the leaves 
turn yellow, and decay, earth up again, after clearing the 
plants of their bad leaves and removing every weed. Before 
earthing up, fork the surface a little, just to break it up, that 
the earth may better take hold, and form a regular mass." — 
Glenn y. 

Pot-forcing and Blanching. — " The ground, once planted, 
is as good for pot-forcing as for any thing ; except that, for 
pot-forcing, it is usual to plant three plants in a triangle, about 
nine inches apart. The plants are cleared when the leaves 
decay, and the ground is kept level instead of being earthed 
up. Pots and covers (called ' sea-kale pots ') are placed 
over the plants, or patches of plants, and the cover (which 
goes on and off at pleasure) put on. These pots are of vari- 
ous sizes ; usually from ten to fourteen inches in diameter, and 
from a foot to twenty inches in height. If proper sea-kale 
pots cannot be procured, large-sized flower-pots will answer 
as substitutes ; the pots being put over the plants as they are 
wanted, generally a few at a time, so as to keep up a succes- 
sion. Dung is placed all over them ; or, if no dung can be 
had, leaves are used : and they ferment and give out heat as 
genial, but not so violent, nor do they command so much 
influence, as the dung. Some may be placed on in February, 
and some in March. The dung is removed from the top to 
admit of seeing if the plant is started ; and, by timely exa- 
mination, it is easily seen when the plant is ready for use. 
The shoots are as white, when thus treated, as when grown 
by the other method, because of the total darkness that pre- 
vails while they are covered ; but there is more air in the 
empty pots than there possibly could be in the solid earth, 
and it is considered that the vegetable is not so tender in 
consequence. However, the greater bulk of Sea-kale is so 
produced." — Glenny. 



286 BRASSICACEOUS PLANTS. 

Taking the Crop. — " The blanched sprouts should be cut 
when they are from three to six inches in length, and while 
stiff, crisp, and compact. They should not be left till they 
are drawn up so as to bend, or hang down. The soil or other 
material used for excluding the light should be carefully 
removed, so as to expose the stem of the sprout ; and the 
latter should be cut just below the base of the petioles or leaf- 
stem, and just enough to keep these attached." — Thomp. 

The Sea-kale season continues about six weeks. " Cutting 
too much will finally destroy the plants. With one good 
cuttincr the cultivator should be satisfied, and should avoid 
the practice of covering and cutting a second time. The 
proper way is to cut the large, fine shoots, and leave the 
smaller ones that come afterwards to grow stronger during 
the summer." 

Use. — " The young shoots and stalks, when from the 
length of three to nine inches, are the parts used. These, 
however, unless blanched, are no better than the coarser 
kinds of Borecole ; but, when blanched, they become exceed- 
ingly delicate, and are much prized. The ribs of the leaves, 
even after they are nearly fully developed, are sometimes 
used ; being peeled and eaten as asparagus. In either state, 
they are tied up in small bundles, boiled, and served as cau- 
liflowers." — M'Int. 

To obtain Seed. — " Select some strong plants, and allow 
them to take their natural growth, without cutting off their 
crowns, or blanching. When the seed is ripe, collect the 
pods, dry them, and put them into open canvas-bags. The 
seeds keep best in the pods." — Thomp. 



AMARANTHUS. 287 



CHAPTER VI. 

SPINACEOUS PLANTS. 

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar 
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock. 
Quinoa. Sea-beet. Shepherd's Purse. Sorrel. Spinach. Wild or 
Perennial Spinach. 

AMARANTHUS. 

Chinese Amaranthus. Chinese Spinach. 

A hardy, annual plant, introduced from China ; stem three 
feet in height, much branched, and generally stained with 
red ; leaves variegated with green and red, long, and sharply 
pointed ; the leaf-stems and nerves are red ; the flowers, 
which are produced in axillary spikes, are greenish, and with- 
out beauty ; the seeds are small, black, smooth, and shin- 
ing, — twenty-three thousand are contained in an ounce, 
and they retain their power of germination four or five 
years. 

Soil and Cultivation. — Any good garden-soil is adapted to 
the growth of the Amaranthus. Before sowing, the ground 
should be thoroughly pulverized, and the surface made smooth 
and even. The seed may be sown in April, or at any time 
during the month of May. It should be sown in very shallow 
drills, fourteen to sixteen inches apart, and covered with 
fine, moist earth. When the plants are two inches high, 
thin to five or six inches apart, and cultivate in the usual 
manner. They will yield abundantly during most of the 
summer. 



288 SP1NACE0U8 PLANTS. 

Use. — The leaves are used in the manner of Spinach, and 
resemble it in taste. 
I arieties. — 

Early Amaranthus. 
Amarante Mirza. 1 'it. 
This plant is a native of the East Indies ; and in height, 
color, and general habit, resembles the Chinese Amaranthus. 
It is, however, somewhat earlier, and ripens its seed perfectly 
in climates where the Chinese almost invariably fails. Its 
uses, and mode of cultivation, are the same. 

Hantsi Shanghai Amaranthus. 

Amarante Hantsi Shanghai. T77. 

Introduced from China by Mr. Fortune, and disseminated 

by the London Horticultural Society. It differs little from 

the preceding species ; and is cultivated in the same manner, 

and used for the same purposes. Annual. 



BLACK NIGHTSHADE. 

Morelle, of the French. Solanum nigrum. 

An unattractive, annual plant, growing spontaneously as a 
weed among rubbish, in rich, waste places. Its stem is from 
two to three feet high, hairy and branching ; the leaves are 
oval, angular, sinuate, and bluntly toothed ; the flowers 
are white, in drooping clusters, and arc succeeded by black, 
spherical berries, of the size of a small pea ; the seeds are 
small, lens-shaped, pale yellow, and retain their vitality five 
years, — twenty-three thousand are contained in an ounce. 

Propagation and Culture. — It is raised from seed, which 
may be sown in April or May, or in autumn. Sow in shallow 



LEAF-BEET, OR SWISS CHARD. 289 

drills fifteen or eighteen inches apart, and thin to six or eight 
inches in the drills ; afterwards keep the soil loose, and free 
from weeds, in the usual manner. 

Use. — The French, according to Vilmorin, eat the leaves 
in the manner of Spinach ; while Dr. Bigelow asserts that it 
has the aspect and reputation of a poisonous plant. 

On the authority of American botanists, it was introduced 
into this country from Europe. By European botanists, it is 
described as a plant of American origin. 



LEAF-BEET, OR SWISS CHARD. 
Sicilian Beet. White Beet. Beta cicla. 

The Leaf-beet is a native of the seacoasts of Spain and 
Portugal. It is a biennial plant, and is cultivated for its 
leaves and leaf-stalks. The roots are much branched or di- 
vided, hard, fibrous, and unfit for use. 

Propagation anal Cultivation. — It is propagated, like other 
beets, from seed sown annually, and will thrive in any good 
garden soil. The sowing may be made at any time in April 
or May, in drills eighteen inches apart, and an inch and a 
half deep. " When the plants are a few inches high, so that 
those likely to make the best growth can be distinguished, 
they should be thinned out to nine inches or a foot apart, 
according to the richness of the soil ; more room being 
allowed in rich ground. Some, however, should be left at 
half that distance, to make up by transplanting any vacancies 
that may occur. The ground should be kept clean, and 
occasionally stirred between the rows ; taking care not to 
injure the roots. In dry weather, plenty of water should be 
given to promote the succulence of the leaves." — Thomp. 

Taking the Crop. — " The largest and fullest-grown leaves 
should be gathered first ; others will follow. If grown for 

37 



290 SPINACEOUS PLANTS. 

Spinach, the leaves should be rinsed in clean water, and after- 
wards placed in a basket to drain dry; if for Chard, or for 
the leaf-stalks and veins, these should be carefully preserved, 
and the entire leaves tied up in bundles of six or eight in 
each." — M'Ji/t. 

Seed. — During the first season, select a few vigorous 
plants, and allow them to grow un plucked. Just before the 
closing-up of the ground in autumn, take up the roots ; and, 
after removing the tops an inch above the crown, pack them 
in dry sand in the cellar. The following spring, as soon as 
the ground is in working order, set them out with the crowns 
level with the surface of the ground, and about two feet and 
a half apart. As the plants increase in height, tie them to 
stakes, to prevent injury from wind ; and in August, when 
the seed is ripe, cut off the stems near the ground, and 
spread them entire, in an airy situation, till they are suffi- 
ciently dried for threshing out. 

The seed, or fruit, has the appearance peculiar to the fam- 
ily ; although those of the different varieties, like the seeds of 
the Red Beet, vary somewhat in size, and shade of color. 

An ounce of seed will sow a hundred feet of drill, or be 
sufficient for a nursery-bed of fifty square feet. 

Use. — " This species of Beet — for, botanically considered, 
it is a distinct species from Beta vulgaris, the Common or 
Red Beet — is cultivated exclusively for its leaves ; whereas 
the Red Beet is grown for its roots. These leaves are boiled 
like Spinach, and also put into soups. The midribs and 
stalks, which arc separated from the lamina of the leaf, are 
stewed and eaten like Asparagus, under the name of " Chard." 
As a spinaceous plant, the White Beet might be grown to 
great advantage in the vegetable garden, as it affords leaves 
fit for use during the whole summer." — M'Int. 

The thin part of the leaves is sometimes put into soups, 
together with sorrel, to correct the acidity of the latter. 

The varieties are as follow : — 



LEAF-BEET, OR SWISS CHARD. 291 



Green or Common Leaf-Beet. 

Stalks and leaves large, green ; the roots are tough and 
fibrous, and measure little more than an inch in diameter ; 
leaves tender, and of good quality. 

If a sowing be made as soon in spring as the frost will 
permit, another in June, and a third the last of July, they 
will afford a constant supply of tender greens, nearly or 
quite equal to Spinach. For this purpose, the rows need be 
but a foot apart. 

Large-Ribbed Curled. 
Curled Leaf-beet. 
Stalks white ; leaves pale yellowish-green, with broad mid- 
ribs, large nerves, and a blistered surface like some of the 
Savoys. It may be grown as a substitute for Spinach, in 
the manner directed for the Common or Green-leaved va- 
riety. 

Large-Ribbed Scarlet Brazilian. 
Red Stalk Leaf-beet. Poiree a Carde rouge. Vil. 

Leaf-stalks bright purplish-red ; leaves green, blistered on 
the surface ; nerves purplish-red. A beautiful sort, remark- 
able for the rich and brilliant color of the stems, and nerves 
of the leaves. 

Large-Ribbed Yellow Brazilian. 

Yellow-stalked Leaf-beet. Poiree a Carde jaune. Vil. 

A variety with bright - yellow leaf-stalks and yellowish 
leaves. The nerves of the leaves are yellow, like the leaf- 
stalks. The color is peculiarly rich and clear ; and the stalks 
are quite attractive, and even ornamental. Quality tender 
and good. 



292 BPINACE0U8 PLANTS. 



Silver-Leaf Beet. 

Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed 
Silver-leaf Beet. 

Stalks very large ; leaves of medium size, erect, with 
strong, white ribs and veins. The leaf-stalks and nerves are 
cooked and served like Asparagus, and somewhat resemble 
it in texture and flavor. It is considered the best of the 
Leaf-beets. 



MALABAR NIGHTSHADE (WHITE). 

Climbing Nightshade. White Malabar Spinach. Baselle blanche. Vil. 

Basella alba. 

From the East Indies. Though a biennial plant, in culti- 
vation it is generally treated as an annual. Stem five feet 
and upwards in length, slender, climbing ; leaves alternate, 
oval, entire on the borders, green and fleshy ; flowers in 
clusters, small, greenish ; seeds round, with portions of the 
pulp usually adhering, — eleven to twelve hundred weighing 
an ounce. They retain their vitality three years. 



Large-Leaved Chinese Malabar Nightshade. 

Large-leaved Malabar Spinach. Baselle a Ties Large Feuille de 
Chine. Vil. Basella cordifolia. 

A Chinese species, more vigorous and much stronger in its 
general habit than the Red or the \\ hite. Leaves as large 
as those of Lettuce, — green, round, very thick, and fleshy ; 
flowers small, greenish ; seeds round, nearly of the same 
form and color as those of the White variety, but rather 
larger. 

The spe< i( is is slow in developing its flower-stem, and the 
best for cultivation. 



COMMON NETTLE. 293 



RED MALABAR NIGHTSHADE. 

Red Malabar Spinach. Baselle Rouge. Vil. Basella rubra. 

From China. Properly a biennial plant, but, like the 
White species, usually cultivated as an annual. It is distin- 
guished from the last named by its color ; the whole plant 
being stained or tinted with purplish red. In the size and 
color of the seeds, and general habit of the plant, there are 
no marks of distinction, when compared with the White. 

Propagation and Cultivation. — All of the species are 
easily grown from seeds ; which may be sown in a hot-bed in 
March, or in the open ground in May. They take root 
readily when transplanted ; and may be grown in rows like 
the taller descriptions of pease, or in hills like running beans. 
Wherever grown, they require a trellis, or some kind of sup- 
port ; otherwise the plants will twist themselves about other 
plants, or Avhatever objects may be contiguous. All are com- 
paratively tender, and thrive best, and yield the most produce, 
in the summer months. 

Use. — The leaves, which are put forth in great profusion, 
are used in the form of Spinach. The juice of the fruit 
affords a beautiful but not permanent purple color. 



COMMON NETTLE. 

Large Stinging Nettle. Urtica dioica. 

The Common Nettle is a hardy, herbaceous perennial, 
growing naturally and abundantly by waysides and in waste 
places, " but is seldom seen where the hand of man has not 
been at work ; and may, therefore, be considered a sort of 
domestic plant." It has an erect, branching, four-sided stem, 
from three to five feet in height ; the leaves are opposite, 
heart-shaped at the base, toothed on the borders, and thickly 



294 .-TI XACEOUS PLANTS. 

set with small, stinging, hair-like bristles ; the flowers are 
produced in July and August, and are small, green, and with- 
out beauty ; the seeds are very small, and are produced in 
great abundance, — a single plant sometimes yielding nearly 
a hundred thousand. 

Propagation and Culture. — The Nettle will thrive in 
almost any soil or situation. Though it may be propagated 
from seeds, it is generally increased by a division of the roots, 
which may be made in spring or autumn. These should be 
set in rows two feet apart, and a foot apart in the rows. 

Use. — " Early in April, the tops will be found to have pushed 
three or four inches, furnished with tender leaves. In Scot- 
land, Poland, and Germany, these are gathered, as a pot-herb 
for soups or for dishes, like Spinach ; and their peculiar flavor 
is by many much esteemed. No plant is better adapted for 
forcing ; and, in winter or spring, it may be made to form an 
excellent substitute for Cabbage, Coleworts, or Spinach. Col- 
lect the creeping roots, and plant them either on a hot-bed 
or in pots to be placed in the forcing-house, and they will 
soon send up an abundance of tender tops : these, if desired, 
may be blanched by covering with other pots. If planted 
close to a flue in the vinery, they will produce excellent nettle- 
kale or nettle-spinach in January and February." 

Lawson states that " the common Nettle has long been 
known as affording a large proportion of fibre, which has not 
only been made into ropes and cordage, but also into sewing- 
thread, and beautiful, white, linen-like cloth of very superior 
quality. It docs not, however, appear that its cultivation for 
this purpose has ever been fairly attempted. The fibre is 
easily separated from other parts of the stalk, without their 
undergoing the processes of watering and bleaching ; although, 
by such, the labor necessary for that purpose is considerably 
lessened. Like those of many other common plants, the su- 
perior merits of this generally accounted troublesome weed 
have hitherto been much overlooked." 



NEW-ZEALAND SPINACH. 295 



NEW-ZEALAND SPINACH. Loud. 
Tetragonia expansa. 

This plant, botanically considered, is quite distinct from the 
common garden Spinach ; varying essentially in its foliage, 
flowers, seeds, and general habit. 

It is a hardy annual. The leaves are of a fine green color, 
large and broad, and remarkably thick and fleshy; the 
branches are numerous, round, succulent, pale-green, thick 
and strong, — the stalks recline upon the ground for a large 
proportion of their length, but are erect at the extremities ; 
the flowers are produced in the axils of the leaves, are small, 
green, and, except that they show their yellow anthers when 
they expand, are quite inconspicuous ; the fruit is of a dingy- 
brown color, three-eighths of an inch deep, three-eighths of 
an inch in diameter at the top or broadest part, hard and 
wood-like in texture, rude in form, but somewhat urn-shaped, 
with four or five horn-like points at the top. Three hundred 
and twenty-five of these fruits are contained in an ounce ; and 
they are generally sold and recognized as the seeds. They 
are, however, really the fruit ; six or eight of the true seeds 
being contained in each. They retain their germinative 
powers five years. 

Propagation and Culture. — It is always raised from seed, 
which may be sown in the open ground from April to July. 
Select a rich, moist soil, pulverize it well, and rake the sur- 
face smooth. Make the drills three feet apart, and an inch 
and a half or two inches deep ; and sow the seed thinly, or so 
as to secure a plant for each foot of row. In five or six 
weeks from the planting, the branches will have grown suffi- 
ciently to allow the gathering of the leaves for use. If the 
season should be very dry, the plants will require watering. 
They grow vigorously, and, in good soil, will extend, before 
the end of the season, three feet in each direction. 



296 BPINACEOUS PLANTS. 

Gathering. — " The young leaves must be pinched or cut 
from the branches ; taking care not to injure the ends, or lead- 
ing shoots. These shoots, with the smaller ones that will 
spring out of the stalks at the points where the leaves have 
been gathered, will produce a supply until a late period in 
the season ; for the plants are sufficiently hardy to withstand 
the effects of light frosts without essential injury. 

" Its superiority over the Common Spinach consists in the 
fact, that it grows luxuriantly, and produces leaves of the great- 
est succulency, in the hottest weather." 

Anderson, one of its first cultivators, had but nine plants, 
which furnished a gathering for the table every other day 
from the middle of June. A bed of a dozen healthy plants 
will afford a daily supply for the table of a large family. 

Seed. — To raise seed, leave two or three plants in the 
poorest soil of the garden, without cutting the leaves. The 
seeds will ripen successively, and should be gathered as they 
mature. 

Use. — It is cooked and served in the same manner as Com- 
mon Spinach. 

There are* no described varieties. 



ORACH. 

Arrach. French Spinach. Mountain Spinach. Atiiplex hortensis. 
Orach is a hardy, annual plant, with an erect, branching 
stem, varying in height from two to four feet, according to 
the variety. The leaves are variously shaped, but somewhat 
oblong, comparatively thin in texture, and slightly acid to the 
taste; the flowers arc small and obscure, greenish or red- 
dish, corresponding in a degree with the color of the foliage 
of the plant ; the seeds are small, black, and surrounded 
with a thin, pale-yellow membrane, — they retain their vitality 
three years. 



ORACH. 297 

Soil and Culture. — It is raised from seed sown annually. 
As its excellence depends on the size and succulent character 
of the leaves, Orach is always best when grown in a rich, 
deep, and moist soil. The first sowing may be made as soon 
in spring as the ground is in proper condition ; afterwards, for 
a succession, sowings may be made, at intervals of two weeks, 
until June. 

When the ground has been thoroughly dug over, and the 
surface made fine and smooth, sow the seed in drills eighteen 
inches or two feet apart, and cover three-fourths of an inch 
deep. When the young plants are two or three inches high, 
thin them to ten or twelve inches apart, and cultivate in the 
usual manner. Orach is sometimes transplanted, but gene- 
rally succeeds best when sown where the plants are to remain. 
In dry, arid soil, it is comparatively worthless. 

To raise Seed. — Leave a few of the best plants without 
cutting, and they will afford a plentiful supply of seeds in 
September. 

Use. — Orach is rarely found in the vegetable gardens of 
this country. The leaves have a pleasant, slightly acid taste, 
and, with the tender stalks, are used boiled in the same man- 
ner as Spinach or Sorrel, and are often mixed with the latter 
to reduce the acidity. ," The stalks are good only while the 
plants are young ; but the larger leaves may be picked off in 
succession throughout the season, leaving the stalks and 
smaller leaves untouched, by which the latter will increase in 
size. The Orach thus procured is very tender, and much 
esteemed." 

A few plants will afford an abundant supply. 

Varieties. — 

Green Orach. Trans. 
Dark-green Orach. Deep-green Orach. Mill. 

The leaves of this variety are of a dark, grass-green color, 
broad, much wrinkled, slightly toothed, and bluntly pointed ; 

38 



298 srixACEOUS plants. 

the stalk of the plant and the leaf-stems are strong and 
sturdy, and of the same color as the leaves. It is the lowest 
growing of all the varieties. 

Lurid Orach. Trans. 
Pale-red Orach. 
Leaves pale-purple, tinged with dark -green, — the under 
surface light-purple, with green veins, slightly wrinkled, ter- 
minating rather pointedly, and toothed on the borders only 
toward the base, which forms two acute angles ; the stalk of 
the plant and the stems of the leaves are bright-red, slightly 
streaked with white between the furrows, — height three feet 
and upwards. 

Purple Orach. Trans. 
Dark-purple Orach. 

Plant from three to four feet in height ; leaves dull, dark- 
purple, more wrinkled and more deeply toothed than those 
of any other variety. They terminate somewhat obtusely, 
and form two acute angles at the base. The stalk of the 
plant and the stems of the leaves are deep-red, and slightly 
furrowed. The leaves change to green when boiled. 

Red Orach. Trans. 
Dark-red Orach. Bon Jardinier. 

Leaves oblong -heart -shaped, somewhat wrinkled, and 
slightly toothed on the margin : the upper surface is very 
dark, inclining to a dingy purple ; the under surface is of a 
much brighter color. The stems arc deep-red and slightly 
furrowed ; height three feet and upwards. 

This is an earlier but a less vigorous sort than the White. 
The leaves of this variety, as also those of most of the colored 
sorts, change to green in boiling. 



PATIENCE. 299 

Red-Stalked Green Orach. Trans. 

Leaves dark-green, tinged with dull-brown, much wrinkled, 
toothed, somewhat curled, terminating rather obtusely, and 
forming two acute angles at the base ; the stalk and the 
stems of the leaves are deep-red, and slightly furrowed ; 
the veins are very prominent. It is of tall growth. 

Red-Stalked White Orach. Trans. 
Purple-bordered Green Orach. Miller. 
Leaves somewhat heart-shaped, of a yellowish-green, 
tinged with brown. Their margin is stained with purple, 
and a little dentated or toothed in some cases, but not in all. 
The stalk and the stems of the leaves are of a palish-red, 
and are slightly furrowed, as well as streaked with pale- 
white between the furrows. The plant is of dwarfish growth. 

White Orach. Trans. 
Pale-green Orache. Neill. White French Spinach. Yellow Orach. 
Leaves pale-green or yellowish-green, much wrinkled, 
with long, tapering points, strongly cut in the form of teeth 
towards the base, which forms two acute angles ; the stalk 
of the plant and the stems of the leaves are of the same 
color as the foliage. It is comparatively of low growth. 



PATIENCE. 

Herb Patience. Patience Dock. Garden Patience. Rumex patientia. 

This plant is a native of the south of Europe. It is a 
hardy perennial, and, when fully grown, from four to five feet 
in height. The leaves are large, long, broad, pointed ; the 



300 3PINACEOUS PLANT8. 

leaf-stems are red ; the flowers are numerous, small, axillary, 
and of a whitish-green color, — they are put forth in June and 
July, and the seeds ripen in August. The latter are triangu- 
lar, of a pale-brownish color, and "will keep three years. 

Soil and Cultivation. — " The plant will grow well in 
almost any soil, but best in one that is rich and rather moist. 
It may easily be raised from seed sown in spring, in drills 
eighteen inches asunder ; afterwards thinning out the young 
plants to a foot apart in the rows. It may also be sown 
broadcast in a seed-bed, and planted out ; or the roots may 
be divided, and set at the above distances. 

" The plants should not be allowed to run up to flower, but 
should be cut over several times in the course of the season, 
to induce them to throw out young leaves in succession, and to 
prevent seed from being ripened, and scattered about in all 
directions ; for, when this takes place, the plant becomes a 
troublesome weed." — Thomp. 

It is perfectly hardy, and, if cut over regularly, will conti- 
nue healthy and productive for several years. In the vicinity 
of gardens where it has been cultivated, it is frequently found 
growing spontaneously. 

Use. — " The leaves were formerly much used as Spinach ; 
and are still eaten in some parts of France, where they are 
also employed in the early part of the season as a substitute 
for Sorrel ; being produced several days sooner than the 
leaves of that plant." — Thomp. 

Its present neglect may arise from a want of the knowledge 
of the proper method of using it. The leaves are put forth 
quite early in spring. They should be cut while they are 
young and tender, and about a fourth part of Common Sorrel 
mixed Avith them. In this way, Patience Dock is much used 
in Sweden, and may be recommended as forming an excellent 
spinach dish. 



QUINOA. 301 



QUINOA (WHITE). Law. 
White-seeded Quinoa. Goose-foot. Chenopodium quinoa. 

An annual plant from Mexico or Peru. Its stem is five or 
six feet in height, erect and branching ; the leaves are trian- 
gular, obtusely toothed on the borders, pale -green, mealy- 
while young, and comparatively smooth when old ; flowers 
whitish, very small, produced in compact clusters ; seeds 
small, yellowish-white, round, a little flattened, about a line 
in diameter, and, on a cursory glance, might be mistaken for 
those of millet ; they retain their vegetative powers three 
years ; about twelve thousand are contained in an ounce. 

Sowing and Cultivation. — It is propagated from seeds 
which are sown in April or May, in shallow drills three feet 
apart. As the seedlings increase in size, they are gradually 
thinned to a foot apart in the rows. The seeds ripen in 
September. In good soil, the plants grow vigorously, and 
produce seeds and foliage in great abundance. 

Use. — The leaves are used as Spinach or Sorrel, or as 
greens. In some places, the seeds are employed as a substi- 
tute for corn or wheat in the making of bread, and are also 
raised for feeding poultry. 

Varieties. — 

Black-Seeded Quinoa. 

The stalks of this variety are more slender, and the leaves 
smaller, than those of the White-seeded. The plant is also 
stained with brownish-red in all its parts. Seeds small, 
grayish -black. 

It is sown, and in all respects treated, like the White. The 
seeds and leaves are used in the same manner. 



302 SPINACEOUS PLANTS. 

Red-Seeded Quinoa. Law. 
Chenopodium sp. 

This variety, or perhaps, more properly, species, is quite 
distinct from the White-seeded. It grows to the height of 
six or eight feet, and even more, with numerous long, spread- 
ing branches. The leaves are more succulent than those of 
the last named, and are produced in greater abundance. 
When sown at the same time, it ripens its seeds nearly a 
month later. 

Its foliage and seeds are used for the same purposes as the 
White. Sow in rows three feet apart, and thin to fifteen 
inches in the rows. 



SEA-BEET. Trans. 
Beta maritima. 

The Sea-beet is a hardy, perennial plant. The roots are 
not eaten ; but the leaves, for which it is cultivated, are an 
excellent substitute for Spinach, and are even preferred by 
many to that delicate vegetable. If planted in good soil, it 
will continue to supply the table with leaves for many years. 
The readiest method of increasing the plants is by seeds ; but 
they may be multiplied to a small extent by dividing the roots. 

The early-produced leaves are the best, and these are fit 
for use from May until the plants begin to run to flower ; but 
they may be continued in perfection through the whole sum- 
mer and autumn by cutting off' the flower-stems as they arise, 
and thus preventing the blossoming. 

There are two varieties : — 

English Sea-Beet. 
The English Sea-beet is a dwarfish, spreading or trailing 
plant, with numerous angular, leafy branches. The lower 



shepherd's purse. 303 

leaves are ovate, three or four inches in length, dark-green, 
waved on the margin, and of thick, fleshy texture ; the upper 
leaves are smaller, and nearly sessile. 

Sow in April or May, in rows sixteen or eighteen inches 
apart, and an inch in depth ; thin to twelve inches in the 
rows. The leaves should not be cut from seedling plants 
during the first season, or until the roots are well esta- 
blished. 

Irish Sea-Beet. 

This differs from the preceding variety in the greater size 
of its leaves, which are also of a paler green : the stems are 
not so numerous, and it appears to be earlier in running to 
flower. The external differences are, however, trifling ; but 
the flavor of this, when dressed, is far superior to that of the 
last named. 

It requires the same treatment in cultivation as the English 
Sea-beet. 



SHEPHERD'S PURSE. 
Thlaspi Bursa pastoris. 

A hardy, annual plant, growing naturally and abundantly 
about gardens, roadsides, and in waste places. The root- 
leaves spread out from a common centre, are somewhat 
recumbent, pinnatifid - toothed, and, in good soil, attain a 
length of eight or ten inches ; the stem-leaves are oval, 
arrow-shaped at the base, and rest closely upon the stalk. 
When in blossom, the plant is from twelve to fifteen inches in 
height ; the flowers are small, white, and four-petaled ; the 
seeds are small, of a reddish-brown color, and retain their 
vitality five years. 

Propagation and Cultivation. — It is easily raised from 
seed, which should be sown in May, where the plants are to 



304 SPIN \< KOUS PLANTS. 

remain. Sow in shallow drills twelve or fourteen inches 
apart, and cover with fine mould. Thin the young plants to 
four inches asunder, and treat the growing crop in the usual 
manner during the summer. Late in autumn, cover the bed 
with coarse stable-litter, and remove it the last of February. 
In March and April, the plants will be ready for the table. 

Use. — It is used in the manner of Spinach. " When 
boiled, the taste approaches that of the Cabbage, but is softer 
and milder. The plant varies wonderfully in size, and succu- 
lence of leaves, according to the nature and state of the soil 
where it grows. Those from the gardens and highly culti- 
vated spots near Philadelphia come to a remarkable size, and 
succulence of leaf. It may be easily bleached by the common 
method ; and, in that state, would be a valuable addition to 
our list of delicate culinary vegetables." 

In April and May it may be gathered, growing spontane- 
ously about cultivated lands ; and, though not so excellent as 
the cultivated plants, will yet be found of good quality. 



SORREL. 
Rumex. sp. et var. 

Sorrel is a hardy perennial. The species, as well as varie- 
ties, differ to a considerable extent in height and general 
habit ; yet their uses and culture are nearly alike. 

Soil and Cultivation. — All of the sorts thrive best in rich, 
moist soil ; but may be grown in almost any soil or situation. 
The seeds are sown in April or May, in drills fifteen or 
eighteen inches apart, and covered half an inch in depth. 
The young plants should be thinned to twelve inches apart ; 
and, in July and August, the leaves Avill be sufficiently large 
for gathering. 

The varieties are propagated by dividing the roots in April 
or May ; and this method must be adopted in propagating the 



SORREL. 305 

dioecious kinds, when male plants are required. " The best 
plants, however, are obtained from seed ; but the varieties, 
when sown, are liable to return to their original type. All 
the care necessary is to hoe the ground between the rows, 
when needed to fork it over in spring and autumn, and to 
take up the plants, divide and reset them every three or 
four years, or less frequently, if they are growing vigorously 
and produce full-sized leaves." 

All of the sorts, whether produced from seeds or by parting 
the roots, will send up a flower-stalk in summer ; and this it 
is necessary to cut out when first developed, in order to ren- 
der the leaves larger and more tender. 

The plants will require no special protection or care during 
the winter ; though a slight covering of strawy, stable litter 
may be applied after the forking-over of the bed in the 
autumn, just before the closing-up of the ground. 

Use. — It enters into most of the soups and sauces for 
which French cookery is so famed, and they preserve it in 
quantities for winter use. It forms as prominent an article 
in the markets of Paris as does Spinach in those of this 
country ; and it has been asserted, that, amongst all the recent 
additions to our list of esculent plants, "we have not one 
so wholesome, so easy of cultivation, or one that would 
add so much to the sanitary condition of the community, 
particularly of that class who live much upon salt pro- 
visions." 

The species and varieties are as follow : — 

Alpine Sorrel. 
Oseille des Neiges. Vil. Rumex nivalis. 

A new, perennial species, found upon the Alps, near the 
line of perpetual snow. The root-leaves are somewhat heart- 
shaped, thick, and fleshy ; stem simple, with verticillate 
branches ; flower dioecious. 

39 



306 SPIN \« EOXJ8 PLAN I 3. 

It is one of the earliest as well as the hardiest of the spe- 
cies, propagates more readily than Alpine plants in general, 
and is said to compare favorably in quality with the Mountain 
Sorrel or Patience Dock. 



Common Sorrel. 

It. acetosa. 

This is a hardy perennial, and, when fully grown, is about 
two feet in height. The flowers — which are small, very 
numerous, and of a reddish color — ■ arc dioecious, the fertile 
and barren blossoms being produced on separate plants ; the 
seeds are small, triangular, smooth, of a brownish color, and 
retain their germinative properties two years. An ounce 
contains nearly thirty thousand seeds. 

Of the Common Sorrel, there are five varieties, as follow : — 

Belleville Sorrel. 
Broad-leaved. Oseille Large de Belleville. Til. 

Leaves ten or twelve inches long by six inches in diameter ; 
leaf-stems red at the base. Compared with the Common 
Garden Sorrel, the leaves are larger and less acid. 

The variety is considered much superior to the last-named 
sort, and is the kind usually grown by market-gardeners in 
the vicinity of Paris. 

It should be planted in rows eighteen inches apart, and the 
plants thinned to a foot apart in the rows. 

Blistered-Leaf Sorrel. Trans. 

Radical leaves nine inches long, four inches wide, oval- 
hastate or halberd-shapedj growing on long footstalks. The 
upper leaves are more blistered than those attached to the 
root; the flower-stems are short. The principal difference 



SORREL. 307 

between this variety and the Common, or Broad-leaved, con- 
sists in its blistered foliage. 

It is slow in the development of its flower-stem, and conse- 
quently remains longer in season for use. The leaves are 
only slightly acid in comparison with those of the Common 
Sorrel. It is a perennial, and must be increased by a division 
of its roots ; for being only a variety, and not permanently 
established, seedlings from it frequently return to the Belle- 
ville, from whence it sprung. 



Fervent's New Large Sorrel. 
Oseille de Fervent. Vil. 
An excellent sort, with large, yellowish-green, blistered 
leaves and red leaf-stems. It is comparatively hardy, puts 
forth its leaves early, and produces abundantly. 
The rows should be eighteen inches apart. 

Green or Common Garden Sorrel. 

Root-leaves large, halberd-shaped, and supported on stems 
six inches in length. The upper leaves are small, narrow, 
sessile, and clasping. A hardy sort; but, on account of its 
greater acidity, not so highly esteemed as the Belleville. 

Sow in rows fifteen inches apart, and thin to eight or ten 
inches in the rows. 

Sarcelle Blond Sorr'el. 
Blond de Sarcelle. Vil. 

This is a sub- variety of the Belleville, with longer and nar- 
rower leaves and paler leaf-stems. It puts forth its leaves 
earlier in the season than the Common Sorrel, and is of ex- 
cellent quality. The seed rarely produces the variety in its 
purity ; and it is generally propagated by dividing the roots. 



308 sriNACEOus plants. 

Round-Leaved or French Sorrel. Thomp. 
Roman Sorrel. Oseille rond. Vil. R. scutatus. 

This is a hardy perennial, a native of France and Switzer- 
land. Its stem is trailing, and from twelve to eighteen inches 
in height or length ; the leaves vary in form, but are usually 
roundish-heart-shaped or halberd-shaped, smooth, glaucous, 
and entire on the borders ; the flowers are hermaphrodite, 
yellowish ; the leaves are more acid than those of the varie- 
ties of the preceding species, and for this reason are preferred 
by many. 

The variety is hardy and productive, but not much culti- 
vated. 

It requires eighteen inches' space between the rows, and a 
foot in the rows. There is but one variety. 

Mountain Sorrel. 
Oseille verge. Vil. R. montanus. 

The leaves of this variety are large, oblong, of thin texture, 
and of a pale-green color ; the root-leaves are numerous, 
about nine inches long and four inches w r ide, slightly blistered. 
It is later than the Common Garden Sorrel in running to 
flower; and is generally propagated by dividing the roots, but 
may also be raised from seeds. The leaves are remarkable for 
their acidity. 

This is the Rumex montanus of modern botanists, though 
formerly considered as a variety of R. acetosa. 

Blistered-Leaved Mountain Sorrel. 

This variety is distinguished from the Green Mountain 
Sorrel by its larger, more blistered, and thinner leaves. The 
leaf-stems are also longer, and, as well as the nerves and the 
under surface of the leaf, finely spotted with red. It starts 
early in spring, and is slow in running up to flower. 



SPINACH. 309 

Green Mountain Sorrel. 

This is an improved variety of the Mountain Sorrel, and 
preferable to any other, from the greater size and abundance 
of its leaves, which possess much acidity. It is also late in 
running to flower. 

The leaves are large, numerous, ovate- sagittate, from ten 
to eleven inches long, and nearly five inches in width ; the 
radical leaves are slightly blistered, and of a dark, shining 
green color. It can only be propagated by dividing the 
roots. 

The plants require a space of eighteen inches between the 
rows, and a foot from plant to plant in the rows. 



SPINACH. 

Spinacia oleracea. 

Spinach is a hardy annual, of Asiatic origin. When in 
flower, the plant is from two to three feet in height ; the stem 
is erect, furrowed, hollow, and branching ; the leaves are 
smooth, succulent, and oval-oblong or halberd-shaped, — the 
form varying in the different varieties. The fertile and barren 
flowers are produced on separate plants, — the former in groups, 
close to the stalk at every joint ; the latter in long, terminal 
bunches, or clusters. The seeds vary in a remarkable degree 
in their form and general appearance ; those of some of the 
kinds being round and smooth, while others are angular and 
prickly : they retain their vitality five years. An ounce con- 
tains nearly twenty-four hundred of the prickly seeds, and 
about twenty-seven hundred of the round or smooth. 

Soil and Cultivation. — Spinach is best developed, and most 
tender and succulent, when grown in rich soil. For the win- 
ter sorts, the soil can hardly be made too rich. 



310 3PIH \< IE01 S PLANTS. 

It is always raised from seeds, which are sown in drills 
twelve or fourteen inches apart, and three-fourths of an inch 
in depth. The seeds are sometimes sown broadcast ; but the 
drill method is preferable, not only because the crop can be 
cultivated with greater facility, but the produce is more con- 
veniently gathered. For a succession, a few seeds of the 
summer varieties may be sown, at intervals of a fortnight, 
from April till August. 

Taking the Crop. — " When the leaves are two or three 
inches broad, they will be fit for gathering. This is done 
either by cutting them up with a knife wholly to the bottom, 
drawing and clearing them out by the root, or only cropping 
the large outer leaves ; the root and heart remaining to shoot 
out again. Either method can be adopted, according to the 
season or other circumstances." — Rogers. 

To raise Seed. — Spinach seeds abundantly ; and a few of 
the fertile plants, with one or two of the infertile, -will yield 
all that will be required for a garden of ordinary size. Seeds 
of the winter sorts should be saved from autumn sowings, and 
from plants that have survived the winter. 

Use. — The leaves and young stems are the only parts of 
the plant used. They are often boiled and served alone ; and 
sometimes, with the addition of sorrel-leaves, are used in 
soups, and eaten with almost every description of meat. 
" The expressed juice is often employed by cooks and confec- 
tioners for giving a green color to made dishes. When eaten 
freely, it is mildly laxative, diuretic, and cooling. Of itself, it 
affords little nourishment. It should be boiled without the 
addition of water, beyond what hangs to the leaves in rinsing 
them ; and, when cooked, the moisture which naturally comes 
from the leaves should be pressed out before being sent to 
the table. The young leaves were at one period used as a 
salad." — M'lnt. 

Varieties. — 



SPINACH. 311 



Flanders Spinach. Trans. 

This is a winter Spinach, and is considered superior to the 
Prickly or Common Winter Spinach, which is in general cul- 
tivation during the winter season in our gardens. It is equally- 
hardy, perhaps hardier. 

The leaves are doubly hastate or halberd shaped, and some- 
what wrinkled : the lower ones measure from twelve to four- 
teen inches in length, and from six to eight in breadth. They 
are not only larger, but thicker and more succulent, than those 
of the Prickly Spinach. The whole plant grows more bushy, 
and produces a greater number of leaves from each root ; and 
it is sometimes later in running to seed. The seeds are like 
those of the Round or Summer Spinach, but larger : they are 
destitute of the prickles which distinguish the seeds of the 
Common Winter Spinach. 

For winter use, sow at the time directed for sowing the 
Large Prickly-seeded, but allow more space between the rows 
than for that variety ; subsequent culture, and treatment during 
the winter, the same as the Prickly-seeded. 



Large Prickly-Seeded Spinach. 
Large Winter Spinach. Epinard d'Angleterre. Vil. 
Leaves comparatively large, rounded at the ends, thick and 
succulent. In foliage and general character, it is similar to 
some of the round-seeded varieties ; but is much hardier, 
and slower in running to seed. It is commonly known as 
" Winter Spinach," and principally cultivated for use dur- 
ing this portion of the year. The seeds are planted towards 
the last of August, in drills a foot apart, and nearly an inch 
in depth. When well up, the plants should be thinned to 
four or five inches apart in the drills ; and, if the weather is 
favorable, they will be stocky and vigorous at the approach 
of severe weather. Before the closing-up of the ground, 



312 SPINACEOUS PLANTS. 

lay strips of joist or other like material between the rows, 
cover all over with clean straw, and keep the bed thus pro- 
tected until the approach of spring or the crop has been 
gathered for use. 

Lettuce-Leaved Spinach. 
Epinard a Feuille de Laitue. Vil. Epinard Gaudry. 

Leaves very large, on short stems, rounded, deep-green, 
with a bluish tinge, less erect than those of the other varie- 
ties, often blistered on the surface, and of thick substance. 
It is neither so early nor so hardy as some others ; but it is 
slow in the development of its flower-stalk, and there are few 
kinds more productive or of better quality. The seeds are 
round and smooth. For a succession, a sowing should be 
made at intervals of two weeks. 

"A variety called ' Gaudry,' if not identical, is very similar 
to this." 

Sorrel-Leaved Spinach. 

Leaves of medium size, halberd-formed, deep-green, thick, 
and fleshy. A hardy and productive sort, similar to the Yel- 
low or White Sorrel-leaved, but differing in the deeper color 
of its stalks and leaves. 



Summer or Round-Leaved Spinach. 
Round Dutch. Epinard de Hollande. Vil. 
Leaves large, thick, and fleshy, rounded at the ends, and 
entire, or nearly entire, on the borders. 

This variety is generally grown for summer use ; but it soon 
runs to seed, particularly in warm and dry weather. Where 
a constant supply is required, a sowing should be made every 
fortnight, commencing as early in spring as the frost leaves 
the ground. The seeds are round and smooth. Plants from 



WILD OK PERENNIAL SPINACH. 313 

the first sowing will be ready for use the last of May or 
early in June. 

In Belgium and Germany, a sub- variety is cultivated, with 
smaller and deeper-colored foliage, and which is slower in 
running to flower. It is not, however, considered preferable 
to the Common Summer or Round-leaved. 



Winter or Common Prickly Spinach. 
Epinard ordinaire. Til. 
Leaves seven or eight inches long, halberd-shaped, deep- 
green, thin in texture, and nearly erect on the stalk of the 
plant ; seeds prickly. 

From this variety most of the improved kinds of Prickly 
Spinach have been obtained ; and the Common Winter or 
Prickly-seeded is now considered scarcely worthy of cultiva- 
tion. 

Yellow Sorrel-Leaved Spinach. 
White Sorrel-leaved Spinach. Blond a Feuille d'Oseille. Vil. 
The leaves of this variety are similar in form and appear- 
ance to those of the Garden Sorrel. They are of medium 
size, entire on the border, yellowish-white at the base, greener 
at the tips, and blistered on the surface. 

New. Represented as being hardy, productive, slow in the 
development of its flower-stalk, and of good quality. 



WILD OR PERENNIAL SPINACH. 

Good King Henry. Tota Bona. Goose-foot. Blitum Bonus Henricus. 

A hardy perennial plant, indigenous to Great Britain, and 
naturalized to a very limited extent in this country. Its stem 
is two feet and a half in height ; the leaves are arrow-shaped, 

40 



314 SPINACEOUS PLANTS. 

smooth, deep-green, undulated on the borders, and mealy on 
their under surface ; the flowers arc numerous, small, green- 
ish, and produced in compact groups, or clusters ; the seeds 
are small, black, and kidney-shaped. 

Propagation and Culture. — " It may be propagated by 
seed sown in April or May, and transplanted, when the 
plants are fit to handle, into a nursery-bed. In August or 
September, they should be again transplanted where they are 
to remain, setting them in rows a foot apart, and ten inches 
asunder in the rows, in ground of a loamy nature, trenched 
to the depth of fifteen or eighteen inches, as their roots pene- 
trate to a considerable depth. The following spring, the 
leaves are fit to gather for use ; and should be picked as they 
advance, taking the largest first. In this May, a bed will 
continue productive for several years. 

" Being a hardy perennial, it may also be increased by 
dividing the plant into pieces, each having a portion of the 
root and a small bit of the crown, which is thickly set with 
buds, which spring freely on being replanted. 

" Most of the species of this genus, both indigenous and 
exotic, are plants of easy cultivation, and may be safely used 
as articles of food." — M'Int. 

Use. — The same as Spinach. 



ALEXANDERS. 



315 



CHAPTER VII. 



SALAD PLANTS. 



Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar. 
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or 
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo 
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras 
Radish. Mallow, Curled - leaf. Mustard. Nasturtium. Garden 
Picridium. Purslain. Rape. Roquette, or Rocket. Samphire. 
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely. 
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket. 
Wood- sorrel. Worms. 



ALEXANDERS. 

Alisanders. Smyrnium olusatrum. 

A hardy, biennial plant, with foliage somewhat resembling 
that of Celery. Stem three to four feet high, much branched ; 
radical leaves pale-green, compound, — those of the stem sim- 
ilar in form, but of smaller size. The branches of the plant 
terminate in large umbels, or spherical bunches of yellowish 
flowers ; which are succeeded by roundish fruits, each of which 
contains two crescent-shaped seeds. 

Solving and Culture. — It thrives best in light, deep loam ; 
and is raised from seed sown annually. Make the drills two 
and a half or three feet apart, and cover the seeds an inch 
deep. When the plants are two or three inches high, thin to 
twelve inches apart; or sow a few seeds in a nursery-bed, 
and transplant. 

Blanching. — When the plants are well advanced, they 
should be gradually earthed up about the stems in the process 



31G SALAD PLANTS. 

of cultivation, in the manner of blanching Celery or Cardoons ; 
like which, they are also gathered for use, and preserved 
during winter. 

To raise Seed. — Leave a few plants unblanched ; protect 
with stable-litter, or other convenient material, during winter ; 
and they will flower, and produce an abundance of seeds, the 
following summer. 

Use. — It was formerly much cultivated for its leaf-stalks ; 
which, after being blanched, were used as a pot-herb and for 
salad. They have a pleasant, aromatic taste and odor ; but 
the plant is now rarely grown, Celery being almost universally 
preferred. 

Perfoliate Alexanders. 
Smyrnium perfoliatum. 

A hardy, biennial species, from Italy ; stem three feet in 
height, grooved or furrowed, hollow ; leaves many times 
divided, and of a yellowish-green color ; flowers, in terminal 
bunches, yellowish-white ; seeds black, of the form of those 
of the common species, but smaller. 

It is considered superior to the last named, as it not only 
blanches better, but is more crisp and tender, and not so 
harsh-flavored. 



BROOK-LIME. 

American Brook-lime. Marsh Speedwell. Veronica beccabunga. 

Brook-lime is a native of this country, but is also common 
to Great Britain. It is a hardy perennial, and grows naturally 
in ditches, and streams of water, but is rarely cultivated. 
The stem is from ten to fifteen inches in height, thick, 
smooth, and succulent, and sends out roots at the joints, by 
which the plant spreads and is propagated ; the leaves are 



BUCKSHORN PLANTAIN. 317 

opposite, oval, smooth, and fleshy ; the flowers are pro- 
duced in long bunches, are of a fine blue color, and stand 
upon short stems, — they are more or less abundant during 
most of the summer, and are followed by heart-shaped 
seed-vessels, containing small, roundish seeds. 

Cultivation. — It may be propagated by dividing the roots, 
and setting the plants in wet localities, according to their 
natural habit. It will thrive well when grown with Water- 
cress. 

Use. — The whole plant is used as a salad, in the same 
manner and for the same purposes as Water-cress. It is con- 
sidered an excellent anti-scorbutic. 



BUCKSHORN PLANTAIN. 

Star of the Earth. Plantago coronopus. 

A hardy annual, indigenous to Great Britain, France, and 
other countries of Europe. The root-leaves are put forth 
horizontally, and spread regularly about a common centre 
somewhat in the form of a rosette ; the flower-stem is leaf- 
less, branching, and from eight to ten inches high ; flowers 
yellow; the seeds are quite small, of a clear, brown color, 
and retain their power of germination three years, — nearly 
two hundred and thirty thousand are contained in an 
ounce. 

Soil and Cultivation. — It succeeds best in a soil compara- 
tively light; and the seed should be sown in April. Sow 
thinly, broadcast, or in shallow drills eight inches apart. 
When the plants are about an inch high, thin them to three 
or four inches apart. 

Use. — The plant is cultivated for its leaves, which are 
used as a salad. They should be plucked while still young 
and tender, or when about half grown. 



318 SALAD PLANT8. 



BURNET. MM. 

Poterium sanguisorba. 

Burnet is a hardy, perennial plant, indigenous to England, 
where it is found on dry, upland, chalky soils. When fully 
developed, it is from a foot and a half to two feet in height. 
The leaves proceeding directly from the root are produced 
on long stems, and are composed of from eleven to fifteen 
smaller leaves, which are of an oval form, regularly toothed, 
and generally, but not uniformly, smooth. The branches, 
which are somewhat numerous, terminate in long, slender 
stems, each of which produces an oval or roundish bunch of 
purplish-red, fertile and infertile flowers. The fertile flowers 
produce two seeds each, which ripen in August or Septem- 
ber. These are oblong, four-sided, of a yellowish color, and 
retain their vitality two years. Thirty-five hundred are con- 
tained in an ounce. 

Solving and Culture. — The plant is easily propagated by 
seeds, which may be sown either in autumn or spring. Sow 
in drills ten inches apart, half or three-fourths of an inch 
deep ; and thin, while the plants are young, to six or eight 
inches in the row. If the seeds are allowed to scatter from 
the plants in autumn, young seedlings will come up plen- 
tifully in the following spring, and may be transplanted to 
the distances before directed. In dry soil, the plants will 
continue for - many years ; requiring no further care than to be 
occasionally hoed, and kept free from weeds. It may also 
be propagated by dividing the roots ; but, as it is easily grown 
from seeds, this method is not generally practised. 

Use. — The leaves have a warm, piquant taste, and, when 

bruised, resemble cucumbers in odor. They are sometimes 

used as salad, and occasionally form an ingredient in soups. 

The roots, after being dried and pulverized, are employed in 

a of internal hemorrhage. 



CATERPILLAR. 319 

It is very little used in this country, and rarely seen in 
gardens. 

Varieties. — There are three varieties ; the distinctions, 
however, being neither permanent nor important. 

Hairy-Leaved Burnet. 

Leaves and stems comparatively rough or hairy ; in other 
respects, similar to the Smooth-leaved. Either of the varie- 
ties may be propagated by dividing the roots. 

Large-Seeded Burnet. 
This, like the others, is a sub-variety, and probably but a 
seminal variation. 

Smooth-Leaved Burnet. 

Leaves and stems of the plant comparatively smooth, 
but differing in no other particular from the Hairy-leaved. 
Seeds from this variety would probably produce plants 
answering to both descriptions. 



CATERPILLAR. 

Chenille, of the French. Vil. Scorpiurus. 

All of the species here described are hardy, annual plants, 
with creeping or recumbent stems, usually about two feet in 
length. The leaves are oblong, entire on the borders, broad- 
est near the ends, and taper towards the stem ; the flowers 
are yellow, and quite small ; the seeds are produced in cater- 
pillar-like pods, and retain their vitality five years. 

Cultivation. — The seeds may be planted in the open ground 
in April or May ; or the plants may be started in a hot-bed, 
and set out after settled warm weather. The rows should be 



SALAD PLANTS. 



fifteen inches apart, and the plants twelve or fifteen inches 
apart in the rows ; or the plants may be grown in hills two 
feet and a half apart, and two or three plants allowed to a 
hill. 

ZJ se . — ~$ part of the plant is eatable ; but the pods, in 
their green state, are placed upon dishes of salads, where they 
so nearly resemble certain species of caterpillars as to com- 
pletely deceive the uninitiated or inexperienced. 

Species. — The species cultivated are the following ; viz.: — 

Common Caterpillar. 
Chenille grosse. Vil. Scorpiurus vermiculata. 

Pod, or fruit, comparatively large. The interior grooves, or 
furrows, are indistinct, or quite wanting : the exterior grooves 
are ten in number, and well defined. Along the summit of 
these furrows are produced numerous, small, pedicellcd tuber- 
cles, quite similar to those of some species of worms or 
caterpillars; and these small tufts, in connection with the 
brownish-green color and peculiar coiling of the pods, make 
the resemblance nearly perfect, especially if seen from a short 
distance. The seeds are large, oblong, flattened at the ends, 
and of a yellowish color. A well-developed fruit will mea- 
sure about three-eighths of an inch in diameter; and, when 
uncoiled, nearly an inch and a half in length. 

Furrowed Caterpillar. 
Chenille rayde. Vil. Scorpiurus sulcata. 
Fruit rather slender, furrowed, grayish-green within the 
furrows, and brown along the summits. Four of the exte- 
rior furrows are surmounted with numerous small, obtuse, or 
rounded tubercles ; and the pods arc coiled in the manner 
peculiar to the class. The seeds resemble those of the Prickly 
Caterpillar, but are of larger size. 



CELERY. 321 



Prickly Caterpillar. Vil. 

Small Caterpillar. Scorpiurus muricata. 

Pod, or fruit, a fourth of an inch in diameter, curved or 
coiled ; longitudinally furrowed, with numerous, small, erect, 
tufted points, regularly arranged along the surface. It is of a 
brownish-red color, with shades of green ; and, when well 
grown, bears a remarkable resemblance to some species of 
hairy worms or caterpillars. The seeds are large, long, 
wrinkled, and of a yelloAvish color. 

Villous or Hairy Caterpillar. 
Chenille velue. Vil. Scorpiurus subvillosa. 
This species resembles the Prickly Caterpillar, but is a little 
larger. The most marked distinction, however, is in the small 
points, or tubercles, placed along the longitudinal ridges, 
which in this species are recurved, or bent at the tips. The 
seeds are larger than those of the foregoing species. 



CELERY. 

Smallage. Apium graveolens. 

Celery, or Smallage, is a hardy, umbelliferous, biennial plant, 
growing naturally " by the sides of ditches and near the sea, 
where it rises with wedge-shaped leaves and a furrowed 
stalk, producing greenish flowers in August." Under culti- 
vation, the leaves are pinnatifid, with triangular leaflets ; the 
leaf-stems are large, rounded, grooved, succulent, and solid or 
hollow according to the variety. The plant flowers during 
the second year, and then measures from two to three feet in 
height ; the flowers are small, yellowish- white, and are pro- 

41 



SALAD PLANTS. 

duccd in umbels, or flat, spreading groups, at the extremities 
of the branches ; the seeds are small, somewhat triangular, of 
a yellowish-brown color, aromatic when bruised, and of a 
warm, pleasant flavor. They are said to retain their germina- 
tive powers ten years ; but, by seedsmen, are not considered 
reliable when more than five years old. An ounce contains 
nearly seventy thousand seeds. 

Soil. — Any good garden soil, in a fair state of cultivation, 
is adapted to the growth of Celery. 

Propagation. — It is always propagated by seed ; one- 
fourth of an ounce of which is sufficient for a seed-bed five 
feet wide and ten feet long. The first sowing is usually 
made in a hot-bed in March : and it may be sown in the open 
ground in April or May ; but, when so treated, vegetates 
slowly, often remaining in the earth several weeks before it 
comes up. "A bushel or two of stable manure, put in a hole 
in the ground against a wall or any fence facing the south, 
and covered with a rich, fine mould three or four inches deep, 
will bring the seed up in two weeks." If this method is 
practised, sprinkle the seed thinly over the surface of the 
loam, stir the soil to the depth of half an inch, and press the 
earth fiat and smooth with the back of a spade. Sufficient 
plants for any family may be started in a large flower-pot or 
two, placed in the sitting-room, giving them plenty of light 
and moisture. 

Cultivation. — As soon as the young plants are about three 
inches high, prepare a small bed in the open ah - , and make 
the ground rich and the earth fine. Here set out the plants 
for a temporary growth, placing them four inches apart. This 
should be done carefully ; and they should be gently watered 
once, and protected for a day or two against the sun. " A 
bed ten feet loner and four feet wide will contain three hun- 
drcd and sixty plants ; and, if they be well cultivated, will 
more than supply the table of a common-sized family from 
October to May." 



CELERY. 323 

" In this bed the plants should remain till the beginning or 
middle of July, when they should be removed into trenches. 
Make the trenches a foot or fifteen inches deep and a foot 
wide, and not less than five feet apart. Lay the earth taken 
out of the trenches into the middle of the space between the 
trenches, so that it may not be washed into them by heavy 
rains ; for it will, in such case, materially injure the crop by 
covering the hearts of the plants. At the bottom of the 
trench put some good, rich, but well-digested compost ma- 
nure ; for, if too fresh, the Celery will be rank and pipy, or 
hollow, and will not keep nearly so long or so well. Dig this 
manure in, and make the earth fine and light ; then take up 
the plants from the temporary bed, and set them out carefully 
in the bottom of the trenches, six or eight inches apart." — 
Corb. 

It is the practice of some cultivators, at the time of setting 
in the trenches, to remove all the suckers, to shorten the long 
roots, and to cut the leaves off, so that the whole plant shall 
be about six inches in length. But the best growers in Eng- 
land have abandoned this method, and now set the plants, roots 
and tops, entire. 

Blanching. — " When the plants begin to grow (which they 
will quickly do), hoe on each side and between them with a 
small hoe. As they grow up, earth their stems ; that is, put 
the earth up against them, but not too much at a time, and 
always when the plants are dry ; and let the earth put up be 
finely broken, and not at all cloddy. While this is being 
done, keep the stalks of the outside leaves close up, to pre- 
vent the earth getting between the stems of the outside leaves 
and inner ones ; for, if it gets there, it checks the plant, and 
makes the Celery bad. When the earthing is commenced, 
take first the edges of the trenches, working backwards, time 
after time, till the earth is reached that was taken from the 
trenches ; and, by this time, the earth against the plants will be 
above the level of the land. Then take the earth out of the 



324 SALAD PLANTS. 

middle, till at last the earth against the plants forms a ridge ; 
and the middle of each interval, a sort of gutter. Earth up 
very often, not putting up much at a time, every week a little ; 
and by the last of September, or beginning of October, it ay ill 
be blanched sufficient for use." — Corb. 

Another (more recent) method of cultivation and blanching 
is to take the plants from the temporary bed, remove the 
suckers, and set them with the roots entire, ten inches 
apart in the trenches. They are then allowed to grow 
until they have attained nearly their full size, when the 
earth for blanching is more rapidly applied than in the pre- 
vious method. 

" Many plant on the surface, — that is, marking out the 
size of the bed on ground that has been previously trenched ; 
digging in at least six or eight inches of rich, half-decayed 
manure, and planting either in single lines four feet apart, 
or making beds six feet broad, and planting across them, set- 
ting the rows fourteen inches apart, and the plants eight 
inches apart in the lines. They may be earthed up as 
they advance, or not, until they have attained the height of 
a foot." — M'lnt. 

M'Intosh gives the following method, practised by the 
Edinburgh market-gardeners : " Trenches, six feet wide and 
one foot deep, are dug out ; the bottom is loosened and well 
enriched, and the plants set in rows across the bed, fourteen 
inches asunder, and the plants nine inches apart in the rows. 
By this means, space is economized, and the plants attain a 
fair average size and quality. The same plan is very often 
followed in private gardens ; and, where the new and improved 
sorts arc grown, they arrive at the size most available for 
family use. This is one of the best methods for amateurs to 
grow this crop. They should grow their plants in the tem- 
porary or nursery beds until they are ten inches or a foot 
high, before planting in the trenches; giving plenty of water, 
and afterwards earthing up once a fortnight." 



CELERY. 325 

Some allow the plants to make a natural growth, and 
earth up at once, about three weeks before being required 
for use. When so treated, the stalks are of remarkable 
whiteness, crisp, tender, and less liable to russet-brown spots 
than when the plants are blanched by the more common 
method. 

Taking the Crop. — Before the closing-up of the ground, 
the principal part of the crop should be carefully taken up 
(retaining the roots and soil naturally adhering), and removed 
to the cellar ; where they should be packed in moderately 
moist earth or sand, without covering the ends of the leaves. 

A portion may be allowed to remain in the open ground ; 
but the hearts of the plants must be protected from wet wea- 
ther. This may be done by placing boards lengthwise, in the 
form of a roof, over the ridges. As soon as the frost leaves 
the ground in spring, or at any time during the winter when 
the weather will admit, Celery may be taken for use directly 
from the garden. 

Seed. — Two or three plants will produce an abundance. 
They should be grown two feet apart, and may remain in 
the open ground during the winter. The seeds ripen in 
August. 

Use. — The stems of the leaves are the parts of the plant 
used. These, after being blanched, are exceedingly crisp and 
tender, with an agreeable and peculiarly aromatic flavor. 
They are sometimes employed in soups ; but are more gene- 
rally served crude, with the addition of oil, mustard, and vine- 
gar, or with salt only. The seeds have the taste and odor of 
the stems of the leaves, and are often used in their stead for 
flavoring soups. 

With perhaps the exception of Lettuce, Celery is more 
generally used in this country than any other salad plant. It 
succeeds well throughout the Northern and Middle States ; 
and, in the vicinity of some of our large cities, is produced of 
remarkable size and excellence. 



32G SALAD FLANTS. 

Varieties. — 

Boston-Market Celery. 

A medium-sized, white variety ; hardy, crisp, succulent, 
and mild flavored. Compared with the White Solid, the 
stalks are more numerous, shorter, not so thick, and much 
finer in texture. It blanches quickly, and is recommended 
for its hardiness and crispness ; the stalks rarely becoming 
stringy or fibrous, even at an advanced stage of growth. 
Much grown by market-gardeners in the vicinity of Boston, 
Mass. 

Cole's Superb Ked. M'Lit. 

This is comparatively a new sort, of much excellence, and 
of remarkable solidity. It is not of large size, but well 
adapted for cultivation in the kitchen-garden and for family 
use ; not so well suited for marketing or for exhibition pur- 
poses. It has the valuable property of not piping or becom- 
ing hollow or stringy, and remains long without running to 
seed. The leaf-stalks are of a fine purple color, tender, crisp, 
and fine flavored. A well-grown plant will weigh about six 
pounds. 

Cole's Superb White. 

Much like Cole's Superb Red ; differing little, except in 
color. An excellent sort, hardy, runs late to seed, and is 
one of the most crisp and tender of the white sorts. Stalks 
short and thick. 

Dwarf Curled White. 

Celeri Nain frise. Vil. 

Leaves dark-green, curled, resembling those of Parsley, 

and, like it, might be employed for garnishing. Leaf-stalks 

rounded and grooved, comparatively crisp and solid, but not 

fine flavored. It is quite hardy, and, in moderate winters, will 



CELERY. 327 

remain in the open ground without injury, and serve for soups 
in spring. Its fine, curled foliage, however, is its greatest 
recommendation. 



Early Dwarf Solid White. Thomp. 
Celeri plein, blanc, court, hatif. Vil. 
Rather dwarf, but thick-stemmed. The heart is remarka- 
bly full ; the leaf-stalk solid, blanching promptly. There is, 
in fact, much more finely blanched substance in a plant of this 
variety than in one of the tall sorts, and the quality is excel- 
lent. It comes into use rather early, and is one of the hardi- 
est of the White varieties. 



Italian Celery. Thomp. 
Large Upright. Giant Patagonian. 
A tall, strong-growing, erect sort ; leaf-stems deeply fur- 
rowed, sometimes a little hollow ; leaves large, deep-green, 
with coarse, obtuse serratures. It is not so crisp as the Com- 
mon White Solid ; and is suitable only for soups, or where 
very tall Celery is desirable. 

Laing's Improved Mammoth Red Celery. 

This is considered the largest variety yet produced ; speci- 
mens having attained, in England, the extraordinary weight of 
eight or ten pounds, and at the same time perfectly solid. It 
is nearly perennial in its habit, as it will not run to seed the 
first year ; and is with difficulty started to blossom even during 
the second, when planted out for the purpose. Color bright- 
red ; flavor unsurpassed, if equalled. 



328 SALAD PLANTS. 

Manchester Red Celery. Thomp. 

Manchester Red Giant. 

This variety scarcely differs from the Reel Solid. It has, 

however, a coarser habit, with a somewhat rounder stalk ; and, 

this being the case, the heart is not so compact. It is grown 

largely for marketing, and is excellent for soups and stewing. 

Nutt's Champion White Celery. M'Int. 

Originated with Mr. Nutt, of Sheffield. 

It attains, under good management, in good soil, a large 
size, and, this considered, is of excellent quality ; very white, 
and not apt to run to seed. 



Red Solid. Thomp. 

New Large Red. New Large Purple. Tours Purple. Cdleri violet 
de Tours. 

The plant grows to a large size, full-hearted, with a thick 
stem. Leaf-stalks thick, deeply furrowed, and very solid, of 
a dark-red or purplish hue where exposed, rose-colored 
where partially blanched ; but the perfectly blanched portion 
is pure white, more so than the blanched part of the W hite 
varieties of Celery. It is also crisp, of excellent flavor, and 
unquestionably the best variety of Red Celery. 



Seymour's Superb White. Thomp. 
Seymour's Superb White Solid. 
A large-sized, vigorous-growing variety ; in good soils, 
often attaining a height of nearly three feet. The stalks are 
solid ; flat at the base, where they overlap, and form a compart, 
crisp, and, with ordinary care, a well-blanched heart of excel- 
lent quality. It succeeds best, as most other sorts do, in rich 



CELERY. 329 

moist soil ; and when so grown, and properly blanched, will 
yield a large proportion of Celery, of a pure white color, and 
of the best quality. 

It is one of the best sorts for extensive culture for the mar- 
kets, as it is also one of the best varieties for small gardens 
for family use. It blanches readily ; and, with little care, will 
supply the table, from the last of September, through most of 
the winter. 

Seymour's White Champion. 

A variety represented as being superior to Seymour's Su- 
perb White. The stalks are broad, fiat at the base, and form 
a compact, well-blanched, crisp heart. 



Shepherd's Red. Thomp. 
Shepherd's Giant Red. 
Much like the Manchester Red, but has flatter stems : con- 
sequently, it is more compact, and blanches sooner and more 
perfectly, than that variety ; to which, for these reasons, it is 
preferred by growers for competition. 

Small Dutch Celery. 
Celeri a couper. Yil. 
Leaf-stems small, hollow, crisp, and succulent; sprouts, or 
suckers, abundant. It is seldom blanched ; but the leaves are 
sometimes used for flavoring soups. 

The seeds should be sown thickly, and on level beds. The 
plants often resprout after being cut. Not much cultivated. 

Sutton's White Solid. M'lnt. 

A very large yet solid-growing variety, exceedingly white 
and crisp. 

42 



330 SALAD PLANTS. 



Turkey or Prussian Celery. 
Giant White. C61eri turc. Vil. Turkish Giant Solid. 

A remarkably large variety, resembling the Common 
White Solid. Leaf-stalks long, large, erect, fleshy, and 
solid ; leaves large, with rounded serratures, and of a glossy- 
green color. 

It is one of the largest of the White sorts, and is considered 
superior to the Common White Solid. 

Wall's White Celery. Thomp. 

An improved variety of the Italian, esteemed by growers 
for competition, where quantity, not quality, is the principal 
consideration. 



White Lion's-Paw Celery. M'lnt. 
Lion's-paw. 
A short, broad, flat-stalked variety, of excellent quality ; 
crisp and white. Its short, flat, spreading habit gave rise to 
its name. 

White Solid. Thomp. 
C6\eri plein, blanc. Vil. Fine White Solid. 
This variety is of strong and rather tall growth ; leaf-stalks 
generally solid, but when grown in rich, highly manured soil, 
they sometimes become slightly hollow ; leaves large, smooth, 
bright-green ; serratures large and obtuse. It blanches rea- 
dily, is crisp, of excellent quality, and comes into use 
earlier than the Red sorts. It is generally cultivated in the 
Northern States, not only on account of its hardiness, but 
for its keeping qualities. As a market variety, it is one of 
the best. 



CELERIAC, OR TURNIP-ROOTED CELERY. 331 



CELERIAC, OR TURNIP-ROOTED CELERY. 

This variety forms at the base of the leaves, near the sur- 
face of the ground, a brownish, irregular, rounded root, or 
tuber, measuring from three to four inches in diameter. The 
leaves are small, with slender, hollow stems. In favorable 
exposures and rich soil, the roots sometimes attain a weight 
of more than three pounds. It is much hardier than the 
common varieties of Celery. 

Propagation. — It is propagated from seeds, which may be 
sown in the open ground in April or May, in shallow drills 
six or eight inches apart. " When the young plants are 
three inches high, they should be removed, and set on the 
surface (not in trenches), in moderately enriched soil. They 
should be set in rows eighteen inches apart, and a foot from 
each other in the line. At the time of transplanting, all of 
the small suckers, or side-shoots, should be rubbed off, — a 
precaution to be kept in view throughout its growth, — as the 
energies of the whole plant ought to be directed to the forma- 
tion of the bulb-like root." — M' Int. 

Subsequent Cultivation. — The growing crop will require no 
peculiar treatment. When the bulbs are two-thirds grown, 
they are earthed over for the purpose of blanching, and to 
render the flesh crisp and tender. Cool and humid seasons 
are the most favorable to their growth. In warm and dry 
weather, the bulbs are small, comparatively tough, and strong 
flavored. 

Taking the Crop. — Some of the bulbs will be ready for 
use in September ; from which time, till the last of Novem- 
ber, the table may be supplied directly from the garden. 
Before severe weather, the quantity required for winter 
should be drawn, packed in damp earth or sand, and stored 
in the cellar. 

To save Seed. — Give to a feAv plants, taken up in the 



332 8ALAD PLANTS. 

autumn, as much light and air as possible during the winter, 
keeping them cool, but not allowing them to freeze; and, in 
April, set them in the open ground, eighteen inches apart. 
The seed Avill ripen the last of the season. It is often used 
in the manner of the seed of the Common Celery for season- 
ing soups. 

Use. — The root, or bulb, is the part of the plant eaten : 
the flesh of this is white, and comparatively tender, with the 
flavor of the stalks of Common Celery, though generally less 
mild and delicate. It is principally valued for its remarkable 
hardiness and for its keeping properties. Where the com- 
mon varieties of Celery are grown or preserved with difficulty, 
this might be successfully grown, and afford a tolerable sub- 
stitute. The bulbs are sometimes eaten boiled, and the leaves 
are occasionally used in soups. 

Curled-Leaved Celeriac. 
Curled-leaved Turnip-rooted. Celeri-rave fnse\ Vil. 

This is a variety of the Common Celeriac, or Turnip-rooted 
Celery ; like which, it forms a sort of bulb, or knob, near 
the surface of the ground. It is, however, of smaller size ; 
usually measuring about three inches in diameter. The skin 
is brown, and the flesh white and fine-grained; leaves small, 
spreading, curled. 

It is in no respect superior to the Common Turnip-rooted, 
and possesses little merit aside from the peculiarity of its 
foliage. Cultivate, preserve during winter, and use as di- 
rected for the common variety. 

Early Erfurt Celeriac. 
Celeri-rave d'Erfurt. 17/. 

A very early variety. Root, or bulb, not large, but regular 
in form. Its earliuess is its principal merit. 



CHERVIL. 333 

CHERVIL. 

Chaerophyllum cerefolium. Common or Plain-leaved. 

A hardy, annual plant, from the south of Europe. Stem 
eighteen inches to two feet in height ; the leaves are many- 
times divided, and are similar to those of the Common Plain 
Parsley ; the flowers are small, white, and produced in umbels 
at the extremities of the branches ; the seeds are black, long, 
pointed, longitudinally grooved, and retain their vitality but 
two years, — nearly nine thousand are contained in an ounce. 

" This is the most common sort ; but, except that it is 
hardier than the Curled varieties, is not worthy of cultiva- 
tion." 

Curled Chervil. M'Int. 

A variety of the Common Chervil, with frilled or curled 
leaves ; the distinction between the sorts being nearly the 
same as that between the Plain-leaved and Curled-leaved 
varieties of Parsley. The foliage is delicately and beautifully 
frilled ; and, on this account, is much employed for garnishing, 
as well as for the ordinary purposes for which the plain sort 
is used. 

Being a larger grower, it requires more room for its deve- 
lopment ; and the plants should stand a foot apart each way. 
When intended for winter use, it should have the protection 
of hand-glasses, frames, or branches of trees placed thickly 
around or amongst it. In very unfavorable situations, it is 
well to pot a dozen or two plants, and shelter them under 
glass during the winter. 

Frizzled-Leaved or French Chervil. M'Int. 
Double-curled. Cerfeuil frise. Vil. 
An improved variety of the Curled Chervil, — even more 
beautiful ; but wanting in hardiness. It succeeds best when 
grown in the summer months. 



.334 SALAD PLANTS. 

Propagation and. Cultivation. — Chervil is raised from seeds; 
and, where it is much used, sowings should be made, at in- 
tervals of three or four weeks, from April till July. The 
seeds should be sown thinly, in drills a foot apart, and cov- 
ered nearly an inch in depth. 

Use. — It is cultivated for its leaves, which have a pleasant, 
aromatic taste ; and, while young and tender, are employed 
for flavoring soups and salads. 



CHICCORY, OR SUCCORY. 

Wild Endive. Cichorium intybus. 

A hardy, perennial plant, introduced into this countiy 
from Europe, and often abounding as a troublesome weed in 
pastures, lawns, and mowing-lands. The stem is erect, stout, 
and branching, and, in its native state, usually about three feet 
in height, — under cultivation, however, it sometimes attains a 
height of five or six feet ; the radical leaves are deep-green, 
lobed, and, when grown in good soil, measure ten or twelve 
inches in length, and four inches in width ; the flowers are 
large, axillary, nearly stemless, of a fine blue color, and 
generally produced in pairs ; the seeds somewhat resemble 
those of Endive, though ordinarily smaller, more glossy, and 
of a deeper-brown color, — they will keep ten years. The 
plants continue in blossom from July to September ; and the 
seeds ripen from August to October, or until the plants are 
destroyed by frost. 

Soil, Sowing, and Cultivation. — As the roots of Chiccory 
are long and tapering, it should be cultivated in rich, mellow 
soil, thoroughly stirred, either by the plough or spade, to 
the depth of ten or twelve inches. The seed should be sown 
in April or May, in drills fifteen inches apart, and three- 
fourths of an inch deep. When the young plants are two or 
throe inches high, thin them to eight inches apart in the 



CHICCORY, OR SUCCORY. 335 

rows ; and, during the summer, cultivate frequently, to keep 
the soil light, and the growing crop free from weeds. 

Blanching. — Before using as a salad, the plants are 
blanched, either by covering with boxes a foot in depth, or by 
strips of boards twelve or fourteen inches wide, nailed together 
at right angles, and placed lengthwise over the rows. They 
are sometimes blanched by covering with earth ; the leaves 
being first gathered together, and tied loosely at the top, 
which should be left exposed to light. 

To save Seed. — In the autumn, leave a few of the best 
plants unblanched ; let them be about eighteen inches asun- 
der. Protect with stable litter ; or, if in a sheltered situation, 
leave them unprotected during winter, and they will yield 
abundantly the ensuing summer. 

Taking the Crop. — When the leaves are properly blanched, 
they will be of a delicate, creamy white. When they are 
about a foot high, they will be ready for use ; and, as soon as 
they are cut, the roots should be removed, and others brought 
forward to succeed them. " In cutting, take off the leaves 
with a thin slice of the crown, to keep them together, as in 
cutting sea-kale. When washed, and tied up in small bundles 
of a handful each, they are fit for dressing." — M'Int. 

Use. — It is used as Endive ; its flavor and properties being 
much the same. Though rarely grown in this country, it is 
common to the gardens of many parts of Europe, and is much 
esteemed. The blanched leaves are known as Barbe de Ca- 
pucin, or " Friar's Beard." 

Varieties. — 



Improved Chiccory, or Succory. 
Chicoree sauvage amelioree. Vil. 
Leaves larger than those of the Common Chiccory, and 
produced more compactly ; forming a sort of head, or solid 
heart, like some of the Endives. 



336 SALAD PLANTS. 

The plant is sometimes boiled and served in the manner of 
Spinach. 

Variegated or Spotted Chiccory. Vil. 

This is a variety of the preceding, distinguished by the 
color of the leaves, which are veined, and streaked with red. 
In blanching, the red is not changed, but retains its brilliancy ; 
while the green becomes nearly pure white, — the two colors 
blending in rich contrast. In this state they form a beautiful, 
as well as tender and well-flavored, salad. 

Improved Variegated Chiccory. Vil. 

A sub-variety of the Spotted Chiccory, more constant in 
its character, and more uniform and distinct in its stripes and 
variegations. When blanched, it makes an exceedingly deli- 
cate and beautiful garnish, and a tender and excellent salad. 

Either of the improved sorts are as hardy, and blanch as 
readily, as the Common Chiccory. 

Large-Rooted or Coffee Chiccory. 
Turnip-rooted Chiccory. 

This variety is distinguished by its long, fleshy roots, which 
are sometimes fusiform, but generally much branched or divid- 
ed : when well grown, they are twelve or fourteen inches in 
length, and about an inch in their largest diameter. The 
leaves have the form of those of the Common Chiccory, but 
are larger, and more luxuriant. 

Though the variety is generally cultivated for its roots, the 
leaves, when blanched, afford a salad even superior to some 
of the improved sorts before described. 

Vilmorin mentions two sub-varieties of the Large-rooted 
or Coffee Chiccory ; viz. : — 



CHICCORY, OR SUCCORY. 337 



Brunswick Large-Eooted. 

Roots shorter than those of the Magdebourg, but of greater 
diameter; leaves spreading. 



Magdebourg Large-Rooted. 

Roots long, and comparatively large ; leaves erect. 

After several years' trial, preference was given to this 
variety, which proved the more productive. 

Sowing and Cultivation. — For raising Coffee Chiccory, the 
ground should first be well enriched, and then deeply and 
thoroughly stirred by spading or ploughing. The seeds 
should be sown in April or May, in shallow drills a foot 
apart, and the young plants thinned to three or four inches 
apart in the rows. Hoe frequently ; water, if the weather is 
dry ; and in the autumn, when the roots have attained suffi- 
cient size, draw them for use. After being properly cleaned, 
cut them into small pieces, dry them thoroughly in a kiln or 
spent oven, and store for use or the market. After being 
roasted and ground, Chiccory is mixed with coffee in various 
proportions, and thus forms a pleasant beverage ; or, if used 
alone, will be found a tolerable substitute for genuine coffee. 

The roots of any of the before-described varieties may be 
used in the same manner ; but as they are much smaller, and 
consequently less productive, are seldom cultivated for the 
purpose. 

It is an article of considerable commercial importance ; 
large quantities being annually imported from the south of 
Europe to different seaports of the United States. As the 
plant is perfectly hardy, of easy culture, and quite produc- 
tive, there appears to be no reason why the home demand for 
the article may not be supplied by home production. Of its 
perfect adaptedness to the soil and climate of almost any sec- 
tion of this country, there can scarcely be a doubt. 

43 



338 SALAD PLANTS. 



CORCIIORUS. 

Corette potagere, of the French. Corchorus olitorius. 

An annual plant from Africa ; also indigenous to the West 
Indies. Stem about two feet high, much branched ; leaves 
deep-green, slightly toothed, varying in a remarkable degree 
in their size and form, — some being spear-shaped, others 
oval, and some nearly heart-shaped ; leaf-stems long and 
slender ; flowers nearly sessile, small, yellow, five-petaled ; 
seeds angular, pointed, and of a greenish color, — fourteen 
thousand are contained in an ounce, and they retain their 
vitality four years. 

Soil, Propagation, and Culture. — The plant requires a 
light, warm soil ; and should have a sheltered, sunny place in 
the garden. It is grown from seed sown annually. The 
sowing may be made in March in a hot-bed, and the plants 
set in the open ground in May ; or the seed may be sown the 
last of April, or first of May, in the place where the plants 
are to remain. The drills, or rows, should be fifteen inches 
apart, and the plants five or six inches apart in the rows. 
No further attention will be required, except the ordinary 
labor of keeping the soil loose and the plants clear from 
weeds. 

Use. — The leaves are eaten as a salad, and are also boiled 
and served at table in the form of greens or spinach. They 
may be cut as soon as they have reached a height of five or 
six inches. 



CORN SALAD. 339 

CORN SALAD. 

Fetticus. Lamb's Lettuce. Mache, of the French. Valeriana locusta. 

This is a small, hardy, annual plant, said to derive its name 
from its spontaneous growth, in fields of wheat, in England. 
It is also indigenous to France and the south of Europe. 

When in flower, or fully grown, it is from twelve to fifteen 
inches in height. The flowers are small, pale-blue ; the 
seeds are rather small, of a yellowish-brown color, unequally 
divided by two shallow, lengthwise grooves, and will keep 
six or eight years. 

Soil and Culture. — It is always grown from seed, and 
flourishes best in good vegetable loam, but will grow in any 
tolerably enriched garden soil. Early in April, prepare a bed 
four feet wide, and of a length according to the quantity of 
salad required ; having regard to the fact, that it is better to 
sow only a small quantity at a time. Rake the surface of the 
bed even, make the rows across the bed about eight inches 
apart, sow the seed rather thinly, and cover about one-fourth 
of an inch deep with fine, moist soil. If dry weather occurs 
after sowing, give the bed a good supply of water. When 
the young plants are two inches high, thin them to four 
inches apart, and cut or draw for use as soon as the leaves 
have attained a suitable size. 

As the peculiar value of Corn Salad lies in its remarkable 
hardiness, a sowing should be made the last of August or be- 
ginning of September, for use during the winter or early in 
spring ; but, if the weather is severe, the plants must be pro- 
tected by straw or some other convenient material. Early in 
March, or as soon as the weather becomes a little mild, 
remove the covering, and the plants will keep the table sup- 
plied until the leaves from fresh sowings shall be grown 
sufficiently for cutting. 

Seed. — To raise seed, allow a few plants from the spring 



340 SALAD PLANTS. 

sowing to remain without cutting. They will grow up to 
the height and in the manner before described, and blossom, 
and ripen their seed during the summer. An ounce of seed 
will sow a row two hundred feet in length, and about five 
pounds Avill be required for an acre. 

Use. — The leaves, while young, are used as a salad ; and 
in winter, or early in spring, are considered excellent. They 
are also sometimes boiled and served as Spinach. 

/ arieties. — 

Common Corn Salad. 

Root-leaves rounded at the ends, smooth, three or four 
inches long by about an inch in width. The younger the 
plants arc when used, the more agreeable will be their 
flavor. 

Large Round-Leaved. 

Leaves larger, of a deeper green, thicker, and more succu- 
lent, than those of the foregoing variety. It is the best sort 
for cultivation. The leaves are most tender, and should be 
cut for use while young and small. 

Large-Seeded Round. Vil. 

This is a sub-variety of the Large Round, and is much 
cultivated in Germany and Holland. The leaves arc longer, 
narrower, and thinner, and more tender when eaten; but the 
Large Round is preferred by gardeners for marketing, as it 
bears transportation better. The seeds are about twice as 
large. 

Italian Corn Salad. Vil. 
Valerianella eriocarpa. 
The Italian Corn Salad is a distinct species, and differs 
from the Common Corn Salad in its foliage, and, to some 



CRESS, OR PEPPERGRASS. 341 

extent, in its general habit. It is a hardy annual, about 
eighteen inches high. The radical leaves are pale-green, 
large, thick, and fleshy, — those of the stalk long, narrow, and 
pointed ; the flowers are small, pale-blue, washed or stained 
with red ; the seeds are of a light-brown color, somewhat 
compressed, convex on one side, hollowed on the opposite, 
and retain their vitality five years, — nearly twenty-two thou- 
sand are contained in an ounce. 

It is cultivated and used in the same manner as the species 
before described. It is, however, earlier, milder in flavor, 
and slower in running to seed. The leaves are sometimes 
employed early in spring as a substitute for Spinach ; but 
their downy or hairy character renders them less valuable for 
salad purposes than those of some of the varieties of the 
Common Corn Salad. 



CRESS, OR PEPPERGRASS. 

Lepidium sativum. 

The Common Cress of the garden is a hardy annual, and a 
native of Persia. When in flower, the stem of the plant is 
smooth and branching, and about fifteen inches high. The 
leaves are variously divided, and are plain or curled, accord- 
ing to the variety ; the flowers are white, very small, and 
produced in groups, or bunches ; seeds small, oblong, round- 
ed, of a reddish-brown color, and of a peculiar, pungent 
odor, — about fourteen thousand are contained in an ounce, 
and they retain their germinative properties five years. 

Soil and Cultivation. — Cress will flourish in any fair gar- 
den soil, and is always best when grown early or late in the 
season. The seed vegetates quickly, and the plants grow 
rapidly. As they are milder and more tender while young, 
the seed should be sown in succession, at intervals of about a 



342 SALAD PLANTS. 

fortnight; making the first sowing early in April. Rake the 
surface of the ground fine and smooth, and sow the seed 
rather thickly, in shallow drills six or eight inches apart. 
Half an ounce of seed will be sufficient for thirty feet of drill. 

To raise Seed. — Leave a dozen strong plants of the first 
sowing uncut. They will ripen their seed in August, and 
yield a quantity sufficient for the supply of a garden of ordi- 
nary size. 

Use. — The leaves, while young, have a warm, pungent 
taste ; and are eaten as a salad, either separately, or mixed 
with lettuce or other salad plants. The leaves should be 
cut or plucked before the plant has run to flower, as they 
then become acrid and unpalatable. The curled varieties are 
also used for garnishing. 

Broad-Leaved Cress. 

A coarse variety, with broad, spatulate leaves. It is some- 
times grown for feeding poultry, and is also used for soups ; 
but it is less desirable as a salad than most of the other 
sorts. 

Common or Plain-Leaved Cress. 

This is the variety most generally cultivated. It has plain 
leaves, and consequently is not so desirable a sort for garnish- 
ing. As a salad kind, it is tender and delicate, and considered 
equal, if not superior, to the Curled varieties. 



Curled Cress. 

Garnishing Cress. 
Leaves larger than those of the common plain variety, of a 
fine green color, and frilled and curled on the borders in the 
manner of some kinds of Parsley. It is used as a salad, and 
is also employed as a garnish. 



CRESS, OR PEPPERGRASS. 343 

It is very liable to degenerate by becoming gradually less 
curled. To keep the variety pure, select only the finest curled 
plants for seed. 

Golden Cress. Trans. 

This variety is of slower growth than the Common Cress. 
The leaves are of a yellowish-green, flat, oblong, scalloped 
on the borders, sometimes entire, and of a much thinner tex- 
ture than any of the varieties of the Common Cress. It is 
very dwarf; and is consequently short, when cut as a salad- 
herb for use. It has a mild and delicate flavor. When run 
to flower, it does not exceed eighteen inches in height. 

It deserves more general cultivation, as affording a pleasant 
addition to the varieties of small salads. 

The seeds are of a paler color, or more yellow, than those 
of the other sorts. 



Normandy Curled Cress. M'Int. 

A very excellent variety, introduced by Mr. Charles M'ln- 
tosh, and described as being hardier than the other kinds, and 
therefore better adapted for sowing early in spring or late in 
summer. 

The leaves are finely cut and curled, and make not only a 
good salad, but a beautiful garnish. The seed should be 
sown thinly, in good soil, in drills six inches apart. In 
gathering, instead of cutting the plants over, the leaves 
should be picked off singly. After this operation, fresh 
leaves are soon put forth. 

It is difficult to procure the seed true ; the Common Curled 
being, in general, substituted for it. 



•'344 SALAD PLANTS. 



CUCKOO FLOWER. 

Small "Water-cress. Cardamine pratensis. 

A hardy, perennial plant, introduced from Europe, and 
naturalized to a limited extent in some of the Northern 
States. Stem about fifteen inches high, erect, smooth; leaves 
deeply divided, — the divisions of the radical or root leaves 
rounded, those of the stalk long, narrow, and pointed ; the 
flowers arc comparatively large, white, or rose-colored, and 
produced in erect, terminal clusters ; the seeds are of a brown 
color, small, oblong, shortened on one side, rounded on the 
opposite, and retain their vegetating powers four years, — 
nearly thirty thousand arc contained in an ounce. 

Soil. — It succeeds best in moist, loamy soil; and should 
have a shady situation. 

Propagation and Cultivation. — It may be propagated from 
seeds, or by a division of the roots. The seeds are sown in 
April or May, in shallow drills a foot asunder. The roots 
may be divided in spring or autumn. 

Use. — The leaves have the warm, pungent taste common 
to the Cress family ; and are used in their young state, like 
Cress, as a salad. Medically, they have the reputation of 
being highly antiscorbutic and of aiding digestion. There 
are four varieties : — 

White Flowering. — A variety with white, single flowers. 

Purple Flowering. — Flowers purple, single. Either of 
these varieties may be propagated from seeds, or by a division 
of the roots. 

Double Flowering White. — Flowers white, double. 

Double Flowering Purple. — A double variety, with purple 
blossoms. These varieties are propagated by a division of 
the roots. Double-flowering plants are rarely produced from 
seeds. 



THE DANDELION. 345 



THE DANDELION. 

Leontodon taraxacum. 

The Dandelion, though spontaneously abundant, is not a 
native of this country. Introduced from Europe, it has 
become extensively naturalized, abounding in gardens, on 
lawns, about cultivated lands ; and, in May and June, often, 
of itself alone, constituting no inconsiderable portion of the 
herbage of rich pastures and mowing-fields. 

It is a hardy, perennial plant, with an irregular, branching, 
brownish root. The leaves are all radical, long, runcinate, 
or deeply and sharply toothed ; the flower-stem is from six to 
twelve inches and upwards in height, leafless, and produces 
at its top a large, yellow, solitary blossom ; the seeds are 
small, oblong, of a brownish color, and will keep three years. 

Soil and Cultivation. — Although the Dandelion will thrive 
in almost any description of soil, it nevertheless produces 
much the largest, most tender, and best-flavored leaves, as 
well as the greatest crop of root, when grown in mellow, 
well-enriched ground. Before sowing, stir the soil, either by 
the spade or plough, deeply and thoroughly ; smooth off the 
surface fine and even ; and sow the seeds in drills half an inch 
deep, and twelve or fifteen inches apart. If cultivated for 
spring greens, or for blanching for salad, the seed must be 
sown in May or June. In July, thin out the young plants to 
two or three inches apart ; cultivate during the season in the 
usual form of cultivating other garden productions ; and, in 
April and May of the ensuing spring, the plants will be fit 
for the table. 

For very early use, select a portion of the bed equal to the 
supply required ; and, in November, spread it rather thickly 
over with coarse stable-manure. About the beginning of 
February, remove the litter, and place boards or planks on 
four sides, of a square or parallelogram, in the manner of a 

44 



o46 SALAD PLANTS. 

common hot-bed, providing for a due inclination towards the 
south. Over these put frames of glass, as usually provided 
for hot-beds ; adding extra protection by covering with straw 
or other material in intensely cold weather. Thus treated, 
the plants will be ready for cutting two or three weeks earlier 
than those in the open ground. 

When grown for its roots, the ground must be prepared in 
the manner before directed ; and the seeds should be sown 
in October, in drills fourteen or fifteen inches asunder. In 
June following, thin out the young plants to two or three 
inches apart; keep the ground loose, and free from weeds, 
during the summer ; and, in October, the roots Avill have 
attained their full size, and be ready for harvesting, w 7 hich is 
usually performed with a common subsoil plough. After 
being drawn, they are washed entirely clean, sliced, and dried 
in the shade ; when they are ready for the market. 

Use. — The Dandelion resembles Endive, and affords one of 
the earliest, as well as one of the best and most healthful, 
of spring greens. " The French use it bleached, as a salad ; 
and if large, and well bleached, it is better than Endive, 
much more tender, and of finer flavor." The roots, after 
being dried as before directed, constitute an article of consi- 
derable commercial importance ; being extensively employed 
as a substitute for, or mixed in various proportions with, 
coffee. 

It may be grown for greens at trifling cost ; and a bed 
twelve or fourteen feet square will afford a family an abun- 
dant supply. 

Under cultivation, and even in its natural state, the leaves 
of different plants vary in a marked degree from each other, 
not only in size, and manner of growth, but also in form. 
Judicious and careful cultivation would give a degree of perma- 
nency to these distinctions ; and varieties might undoubtedly 
be produced, well adapted for the various purposes for which 
the plant is grown, whether for the roots, for blanching, or 
for greens. 



ENDIVE. 347 



ENDIVE. 

Chicorium endivia. 

Endive Is a hardy annual, said to be a native of China and 
Japan. When fully developed, it is from four to six feet in 
height. The leaves are smooth, and lobed and cut upon the 
borders more or less deeply, according to the variety ; 
the flowers are usually of a blue color, and rest closely in the 
axils of the leaves ; the seeds are small, long, angular, and of 
a grayish color ; their germinative properties are retained 
for ten years ; nearly twenty-five thousand are contained in 
an ounce. 

Soil. — All of the varieties thrive well in any good, mellow 
garden soil. Where there is a choice of situations, select one 
in which the plants will be the least exposed to the effects of 
drought and heat. 

Propagation. — The plants can be raised only from seed. 
This may be sown where the plants are to remain ; or it may 
be sown broadcast, or in close drills in a nursery-bed for 
transplanting. If sown where the plants are to remain, sow 
thinly in shallow drills a foot apart for the smaller, curled 
varieties, and fifteen inches for the larger, broad-leaved sorts. 
Thin out the plants to a foot asunder as soon as they are 
large enough to handle, and keep the ground about them, as 
well as between the rows, loose, and free from weeds, by 
repeated hoeings. If required, the plants taken out in thin- 
ning may be reset in rows at the same distances apart. 

If sown in a nursery-bed, transplant when the young 
plants have eight or ten leaves ; setting them at the distances 
before directed. This should be done at morning or evening ; 
and the plants should afterwards be watered and shaded for a 
few days, until they are well established. 

The first sowing may be made as early in spring as the 
weather will permit ; and a sowing may be made a month or 



348 SALAD PLANTS. 

six weeks after, for a succession : but as it is for use late in 
autumn, or during the winter and spring, that Endive is most 
required, the later sowings are the most important. These 
are usually made towards the end of July. 

Blanching. — Before using, the plants must be blanched; 
which is performed in various ways. The common method 
is as follows : When the root-leaves have nearly attained 
their full size, they are taken when entirely dry, gathered to- 
gether into a conical form, or point, at the top, and tied 
together with matting, or any other soft, fibrous material ; 
by which means, the large, outer leaves are made to blanch 
the more tender ones towards the heart of the plant. 

After being tied in this manner, the plants are sometimes 
blanched by earthing, as practised with Celery or Cardoons. 
This process is recommended for dry and warm seasons : but 
in cold, wet weather, they are liable to decay at the heart ; 
and blanching-pots, or, in the absence of these, common 
flower-pots, inverted over the plants, will be found a safe and 
effectual means of rendering them white, crisp, and mild 
flavored. 

" Some practise setting two narrow boards along each side 
of the row ; bringing them together at the top in the form of 
a triangle, and afterwards drawing earth over them to keep 
them steady. Some cover the dwarfish sorts with half- 
decayed leaves, dry tanner's bark, sand, coal-ashes, and even 
sawdust ; but all of these methods are inferior to the blanch- 
pot or the tying-up process." 

Time required for Blanc/ring. — In summer weather, when 
vegetation is active, the plants will blanch in ten days ; but 
in cool weather, when the plants have nearly attained their 
growth or are slowly developing, three weeks will be required 
to perfect the operation. 

Harvesting, <im{ Preservation during Winter. — "Before 
frost sets in, they must be tied up in a conical form, as before 
directed ; and all dead or yellow leaves must be taken off. 



ENDIVE. 349 

Then take them up with a ball of soil to each, and put them 
into light earth in a cellar or some warm building. Put only 
the roots into the earth. Do not suffer the plants to touch 
each other ; and pour a little water round the roots after they 
are placed in the earth. If they are perfectly dry when tied 
up, they will keep till spring." — Corb. 

Seed. — Two or three vigorous plants, left unblanched, will 
yield sufficient to supply a garden of ordinary size for years. 
Half an ounce will sow a seed-bed of forty square feet. 

Use. — " The leaves are the parts used, and these only 
when blanched to diminish their natural bitterness of taste. 
It is one of the best autumn, winter, and spring salads." — 
M'Int. 

Varieties. — The descriptions of many of the varieties have 
been prepared from an interesting paper read before the 
London Horticultural Society by Mr. Matthews, clerk of the 
society's garden. 

The different sorts are divided into two classes, — the " Ba- 
tavian " and the " Curled-leaved." 



Batavian Endives. 

Under the Batavian Endives are included all the varieties 
with broad leaves, generally rounded at the points, with the 
margin slightly ragged or torn, but not curled. These are 
called, by the French, Scarolles. As most of the sorts require 
more room than the Curled-leaved kinds, the rows should be 
about fourteen inches apart, and the plants thinned out from 
nine to twelve inches in the rows. 



Broad-Leaved Batavian Endive. 
Common Yellow Endive, of the Dutch. 
Leaves yellowish-green, large, long and broad, thick and 
fleshy, the edges slightly ragged : when fully grown, they 



350 SALAD PLAM 3. 

are about ten inches long, and an inch wide at the base ; in- 
creasing regularly in width towards the end, and measuring 
five or six inches in diameter at the broadest part. The 
leaves of the centre of the plant are of the same form, but 
shorter, and much paler. The plants form but little heart of 
themselves ; but the length of the outer leaves is such, that 
they tie up well for blanching. In quality, as well as in ;ip- 
pearance, it is inferior to the Curled sorts ; and its flavor is 
not so mild and agreeable as that of some of the other kinds 
of Batavian endives. 



Curled Batavian Endive. Tliomp. 

The leaves of this variety are neither so large nor so 
broad as those of the Broad-leaved Batavian Endive : they 
grow flat on the ground, and are curled at their edges. The 
whole appearance of the plant is very different from the Com- 
mon Broad-leaved ; approaching the Curled endives, in gene- 
ral character. The heart, which forms of itself, is small, and 
lies close to the ground. 

The plants require twelve or fourteen inches' space between 
the rows, and eight or ten inches in the row. 

Large Batavian Endive. 
Scarolle grande, of the French. 
This differs from the Small Batavian Endive in the size 
and shape of its leaves, which are broader and more rounded : 
they are a little darker, but yet pale. The inner ones are 
turned over like the small variety, though not so regularly ; 
but form a large, well-blanched heart, of good flavor. This 
and the Small Batavian will blanch perfectly if a mat is laid 
over them, and do not require to be tied up. Both the Small 
and the Large sorts are considered hardier than the Curled 
varieties. 



ENDIVE. 351 



Lettuce-Leaved or White Batavian Endive. 
Scarolle blonde. Vil. 

Leaves broad and large, obtuse, ragged at trie edges, of 
a paler color and thinner texture than either of the other 
Batavian sorts ; the exterior leaves are spreading, fourteen 
inches long, two inches wide at the base, and, growing regu- 
larly broader to the end, measure six or seven inches in dia- 
meter at the widest part ; the central leaves are short, and 
the head is less compact than that of the Common Broad- 
leaved ; the seeds are of a paler color than those of the 
Green Curled Endive. 

To blanch it, the leaves must be tied up ; and it should be 
grown for summer use, as it is comparatively tender, and will 
not endure severe weather. It is best if used while young ; 
for, when fully developed, the leaves are not tender, and, if 
not well blanched, are liable to have a slightly bitter taste. 

Sow in May or June, in rows fifteen inches apart, and thin 
to a foot in the rows ; or transplant, giving the plants the 
same space. 

Small Batavian Endive. 
Scarolle courte, of the French. 
Leaves whitish-green, broad, of moderate length, and 
slightly cut at the edges. The inner leaves are numerous, 
and turn over like a hood at the end ; forming a larger head 
than any of the other kinds. It is one of the best of the 
endives, and a valuable addition to our winter salads. It 
blanches with little trouble ; and is mild and sweet, without 
being bitter. 

Curled Endives. 

Curled endives are those with narrow leaves, more or less 
divided, and much curled. They are usually full in the 
heart. The French call them, by way of distinction, Chi- 
cories. 



352 SALAD PLANTS. 



Dutch Green Curled Endive. 

This approaches the Large Green Curled Endive in ap- 
pearance and growth ; but the divisions of the leaves are 
deeper, the outer leaves are broader, not so much curled, 
and the inner ones more turned into the heart : the outer 
leaves are about ten inches long. It blanches well, and is 
hardy. 

Green Curled Endive. 
Small Green Curled Endive. 

Leaves six or seven inches long, finely cut, and beautifully 
curled ; the outer leaves lying close to the ground, the inner 
ones thickly set, forming a compact heart. Easily blanched, 
very hardy, and well adapted for winter use. The leaves are 
longer, and of a darker-green color, than those of the Green 
Curled Summer Endive, and will tie up much better for 
blanching. It is a fortnight later. 

Sow in rows a foot or fourteen inches apart, and thin to 
six or eight inches in the row. 

It may be quickly blanched by simply covering the plant 
with a deep flower-pot saucer. In summer, while the plants 
are growing vigorously, the process will be completed in 
about a week : later in the season, two weeks, or even more, 
may be necessary. 

Green Curled Summer Endive. 

Leaves not quite so large as those of the Green Curled ; 
finely and deeply cut : the outer ones are five or six inches 
long, and grow close to the ground ; the inner are short, 
numerous, curled, and form a close, full heart. It is much 
the smallest of any of the kinds, and is somewhat tender. 
The outer leaves are so short, that they will not tie up ; 



ENDIVE. 353 

but blanch well by being covered simply with a flat garden- 
pan, as directed for the Green Curled. 

This variety is distinguished from the last named by its 
shorter, broader, deeper cut, and less curled leaves : the head 
is more solid at the centre, and is also much harder. The 
seeds should be sown early ; for, if sown late, the plants are 
liable to be affected by dampness and wet weather, and to rot 
at the heart. 

Cultivate in rows twelve or fourteen inches apart, and eight 
or ten inches apart in the rows. 

Italian Green Curled Endive. 

Leaves from ten to twelve inches long, deep-green, narrow, 
and divided to the mid-rib. They grow erect, and the seg- 
ments are much cut and curled. 

It is a well-marked variety ; readily distinguished by the 
length of the leaf-stalks, and the pinnatifid character of the 
leaves. It blanches well, and is of good quality. 

Large Green Curled Endive. 

A sub-variety of the Common Green Curled, of stronger 
growth, and larger hearted. The exterior leaves are ten or 
twelve inches long, looser and more erect . than those of the 
last named : the inner ones are less numerous, and not so 
much divided. 

It is hardy, blanches quickly, and is not liable to decay at 
the heart. • < 

Long Italian Green Curled. 

Leaves long, deeply divided, and more upright in their 
growth than those of the Large Green Curled ; the divisions 
of the leaves are large, and toothed, or cut, but are not curled ; 
the heart-leaves are few and short. 

45 



354 SALAD PLANTS. 

The variety is quite distinct ; and, though not so neat and 
regular as some others, it is of excellent quality, and recom- 
mended for cultivation. 



Picpus Fine Curled Endive. Vil. 

Exterior leaves seven or eight inches long, deeply lobed ; 
the lobes divided in the same manner as those of the 
Common Green Curled. The inside leaves are finely cut, 
and much curled ; and form a kind of head more compact 
than that of the Green Curled, but comparatively loose- 
hearted. 

It blanches well and quickly, and is a good variety ; though 
neither its foliage nor its general habit presents any very 
distinctive peculiarities. 



Ruffec Curled. 
Chicoree frisee de Ruffec. Vil. 
This variety attains a remarkable size, much exceeding that 
of the Common Green Curled. The leaves sometimes mea- 
sure nearly a foot and a half in length. Quality tender and 
good. 

Staghorn Endive. 
Early Fine Curled Rouen. Vil. 

A recently introduced variety. The leaves are deep-green, 
divided into numerous segments, not frilled or curled, but 
much cut or jagged at the points, the borders having a 
branched appearance ; whence the name. The leaves gra- 
dually shorten towards the centre of the plant, are more finely 
cut, and become closer together ; thus forming a moderately 
firm heart, or head ; less compact, however, than that of the 
Green Curled Summer Endive. 

It is well adapted to humid climates, is hardier than the 



ENDIVE. 355 

Common Green Curled, and is preferred by market-gardeners 
for cultivation in autumn and winter. 



Triple-Curled Moss Endive. M'Int. 
Winter Moss Endive. Chicoree mousse. Vil. 

This is a sub-variety of the Staghorn Endive, and compara- 
tively of recent introduction. It is a unique sort, exceedingly 
"well curled ; and, when the variety is genuine and the plant 
well developed, has an appearance not unlike a tuft of 
moss. 

It is liable to degenerate ; and, though sometimes classed as 
a Winter Endive, is less hardy than many other sorts. 

It may be grown in rows a foot apart, six inches being 
allowed between the plants in the rows. 

"White Curled or Ever-Blanched Endive. Vil. 

Leaves pale yellowish-green, nearly white when young, 
ten inches long, rather narrow, lobed, cut, and beautifully 
frilled, or curled, on the borders ; the upper surface of the 
mid-ribs generally tinged with red. The leaves of the centre 
are not numerous, and much curled : resting upon those of 
the exterior, they form no head, but leave the heart loose 
and open. 

It is distinguished from all others by its color ; both the 
leaves and the seeds being paler than those of any other sort. 
Its principal recommendation is signified in the name ; but it 
should be used while young, cut and served in the form of 
lettuce. It is then tender and of good quality ; though the 
plants yield a small amount of salad, compared with many 
other sorts. When fully grown, the leaves become tough, 
and often bitter. As a variety for winter culture, it is of 
little value. 



356 SALAD PLANTS. 



HORSE-RADISH. 

Cochlearia armoracia. Nasturtium armoracia. 

Horse-radish is a hardy perennial, introduced from Europe, 
growing naturally along old roads, and about gardens and 
waste places in long settled towns. The root is white within 
and without, long, nearly cylindrical, and from an inch to two 
inches and a half in diameter ; stalk two feet or more in 
height, smooth and branching ; the radical leaves are from 
fifteen to eighteen inches in length, oval-oblong, and toothed 
on the margin, — those of the stalk narrow, pointed, smooth, 
and shining ; the flowers are white, and are put forth in 
June ; the seed-pods are globular, but are very rarely formed, 
the flowers being usually abortive. 

There is but one variety. 

Propagation and Culture. — " Propagation is always effect- 
ed by planting portions of the roots, which grow readily. 
The soil most conducive to it is a deep, rich, light sand, or 
alluvial deposit, free from stones or other obstructions ; as, the 
longer, thicker, and straighter the roots are, the more they 
are valued. There is scarcely another culinary vegetable, of 
equal importance, in which cultivation is, in general, so greatly 
neglected as in this. It is often found planted in some obscure 
corner of the garden, where it may have existed for years ; 
and is only visited when needed for the proprietor's table. 
The operation of hastily extracting a root or two is too often 
all that is thought of; and the crop is left to fight its way 
amongst weeds and litter as best it may." — M'Int. 

A simple method of cultivation is as follows : Trench the 
ground eighteen inches or two feet deep, and set the crowns 
or leading buds of old roots, cut off about three inches in 
length, in rows a foot apart, and nine inches from cadi 
other in the rows ; cover six inches deep, and cultivate in the 
usual manner during the summer. The shoots will soon 



LETTUCE. 357 

make their appearance, and the large leaves of the plant 
completely occupy the surface of the bed. After two seasons' 
growth, the roots will be fit for use. 

Taking the Crop. — Its season of use is from October till 
May ; and, whenever the ground is open, the table may be 
supplied directly from the garden. 

For winter use, take up the requisite quantity of roots in 
November, pack them in moist sand or earth, and store in the 
cellar, or in any situation out of reach of frost. 

Use. — The root shredded or grated, with the addition of 
vinegar, is used as a condiment with meats and fish. It has 
an agreeable, pungent flavor; and, besides aiding digestion, 
possesses other important healthful properties. 



LETTUCE. 

Lactuca sativa. 

Lettuce is said to be of Asiatic origin. It is a hardy, annual 
plant, and, when fully developed, from two to three feet in 
height, with an erect, branching stem. The flowers are com- 
pound, yellow, usually about half an inch in diameter ; the 
seeds are oval, flattened, and either white, brown, or black, 
according to the variety, — nearly thirty thousand are con- 
tained in an ounce, and their vitality is retained five years. 

Soil. - — Lettuce succeeds best in rich and comparatively 
moist soil ; and is also best developed, and most crisp and 
tender, if grown in cool, moist weather. A poor soil, and a 
hot, dry exposure, may produce a small, tolerable lettuce 
early in spring, or late in autumn ; but, if sown in such situa- 
tions during the summer months, it will soon run to seed, and 
prove nearly, if not entirely, worthless for the table. The 
richer the soil may be, and the higher its state of cultivation, 
the larger and finer will be the heads produced ; and the 



358 SALAD PLANTS. 

more rapidly the plants arc grown, the more tender and 
brittle will be their quality. 

Propagation. — It is always grown from seeds, which are 
small and light ; half an ounce being sufficient to sow a nur- 
sery-bed of nearly a hundred square feet. It is necessary that 
the ground should be well pulverized and made smooth be- 
fore it is sown, and the seeds should not be covered more 
than a fourth of an inch deep. 

Cultivation. — Some recommend sowing where the plants 
are to remain, in drills from ten to fifteen inches apart, 
and thinning the plants to nearly the same distance in the 
lines ; adapting the spaces between the drills, as well as be- 
tween the plants in the drills, to the habit and size of the 
variety in cultivation. Others recommend sowing in a small 
nursery-bed, and transplanting. The process of transplanting 
unquestionably lessens the liability of the plants to run to 
seed, and produces the largest and finest heads. The first 
sowing in the open ground may be made as soon in March 
or April as the frost leaves the ground ; and, if a continued 
supply is desired, a sowing should afterwards be made, at 
intervals of about four weeks, until September. " During 
spring, the young crops must be protected from frost, and in 
summer from drought by copious manure- waterings and fre- 
quent stirring of the ground between the plants. In the 
growing season, every stimulant should be applied ; for much 
of the excellence of the crop depends on the quickness of its 
growth." 

Forcing. — Lettuce is now served at table the year round ; 
not, of course, of equal excellence at all seasons. Sowings 
are consequently required for each month : those intended 
for the spring supply being made from December to Febru- 
ary ; about twelve weeks being required for its full develop- 
ment, when reared in the winter months. The seed is sown 
rather thinly, broadcast, in a hot-bed; and, when the plants 
have made two or three leaves, they are pricked out to three 



LETTUCE. 359 

or four inches apart in another portion of the bed, — thus 
affording them more space for growth, and opportunity to 
acquire strength and hardiness. When two or three inches 
high, they are finally transplanted into yet another part of the 
bed, at distances corresponding with the size of the variety, 
varying from ten to fourteen inches in each direction. As 
the plants increase in size, the quantity of air should be in- 
creased ; and water should be given, whenever the surface of 
the bed becomes dry. In severe cold or in cloudy weather, and 
almost always at night, straw matting (made thick and heavy 
for the purpose), woollen carpeting, or a similar substitute, 
should be extended over the glass, for the retention of heat. 

Some practise transplanting directly from the nursery-bed 
to where the plants are to remain ; but the finest Lettuce is 
generally obtained by the treatment above described. 

" Lettuces are sometimes required for cutting young, or 
when about two inches high. These are termed, by the 
French, Laitues d couper. The small, early sorts (such as 
the Hardy Hammersmith and Black-seeded Gotte) are pre- 
ferred for this purpose ; but any sort that is green or pale- 
green, and not brown or otherwise colored, will do. They 
should be sown in the open ground about once a week, or 
every ten days, from April, throughout the season. In win- 
ter, they are best raised on heat. They should be sown 
rather thickly in drills six inches apart." — Tliomp. 

To save Seed. — " This should be done from plants raised 
from early sowings. The finest specimens should be select- 
ed ; avoiding, however, those that show a disposition to run 
quickly to seed. Those that heart readily, and yet are slow 
to run up, are to be preferred. Care should be taken that 
no two different varieties be allowed to seed near each other, 
in order that the sorts may be kept true. The seed which 
ripens first on the plant is the best : therefore it should be 
secured, rather than wait for the general ripening. The 
branchlets which first ripen their seed should be cut off, and 



360 BALAD PLANTS. 

laid on a cloth in the sun ; or, when the forward portion of 
the seed is as near maturity as will safely bear without shak- 
ing off, the plants should be carefully pulled up, and placed 
upright against a south wall, with a cloth under them to 
perfect their ripening. The seed should in no case be de- 
pended on without trial. Plants from seeds two years old 
heart more readily than those from one-year-old seed." — 
Thomp. 

Use. — " Lettuce is well known as one of the best of all 
salad plants. It is eaten raw in French salads, with cream, 
oil, vinegar, salt, and hard-boiled eggs. It is also eaten 
by many with sugar and vinegar ; and some prefer it with 
vinegar alone. It is excellent when stewed, and forms an 
important ingredient in most vegetable soups. It is eaten at 
almost all meals by the French ; by the English after dinner, 
if not served as adjuncts to dishes during the repast ; and 
by many even at supper. In lobster and chicken salads, it is 
indispensable ; and some of the varieties furnish a beautiful 
garnish for either fish, flesh, or fowl. 

" In a raw state, Lettuce is emollient, cooling, and in some 
degree laxative and aperient, easy of digestion, but contain- 
ing no nourishment." 

Varieties. — These are exceedingly numerous. Some are 
of English origin ; many are French and German ; but com- 
paratively few are American. The number of kinds grown 
to any considerable extent in this country is quite limited. 
Cultivators generally select such as appear to be best adapted 
to the soil and climate of their particular locality ; and, by 
judicious management, endeavor to give vigor and hardiness 
to the plants, and to increase the size, compactness, and 
crispy quality of the head. Some of the varieties have thus 
been brought to a remarkable degree of perfection ; the 
plants producing heads with as much certainty, and nearly as 
well proportioned and solid, as those of the Common Cab- 
bage. 



LETTUCE. 361 

They are generally divided into two classes ; viz., Cabbage 
lettuces and Cos lettuces. 
Cabbage Lettuces. — 

Brown Dutch. 
Black-seeded. Til. 

Head of medium size, rather long and loose ; the leaves, 
which coil or roll back a little on the borders about the top 
of the head are yellowish-green, washed or stained with 
brownish-red, — the surplus leaves are large, round, waved, 
green, washed with bronze-red, and coarsely, but not pro- 
minently, blistered ; diameter twelve to fourteen inches ; 
weight about eight ounces. 

This Lettuce cabbages readily, forms a good-sized head, 
is tendei-, of good quality, hardy, and tolerably early. It 
does not, however, retain its head well in dry and warm 
weather; and, as it is little affected by cold, seems best 
adapted to winter or very early culture. It resembles the 
Yellow-seeded Brown Dutch, but is not so early, and the head 
is looser and larger. 



Brown Silesian or Marseilles Cabbage. Vil. 
Brown Batavian. 
Head green, tinted with brown, remarkably large, — not 
compactly, but regularly, formed ; ribs and nerves of the 
leaves large and prominent ; the leaves disconnected with 
the head are large, bronze-green, coarsely blistered, and 
frilled and curled on the margin. The diameter of a well- 
grown plant is about eighteen inches, and its weight twenty- 
eight ounces. The seeds are white. 

This Lettuce, though somewhat hard, is brittle and mild 
flavored, but is better when cooked than when served in its 
crude state as a salad. It is a hardy, late sort ; succeeds well 
in winter, and retains its head a long period ; but is rarely 

46 



362 SALAD PLANTS. 

employed for forcing, on account of its size, — one of the 
plants occupying, in a frame or hot-bed, the space of two 
plants of average dimensions. 



Brown Winter Cabbage. Vil. 
Large Brown Winter. 

Head of medium size, green, washed or stained with 
brownish-red, regularly formed, and moderately compact ; 
the exterior leaves are round and short, much wrinkled, and 
coarsely blistered. When grown in winter or in cool wea- 
ther, the plants measure fourteen inches in diameter, and 
weigh from fourteen to sixteen ounces. The seeds are 
white. 

Hardy, and well adapted for winter culture. The heads 
are not so firm as those of some varieties ; but they are well 
retained, blanch white and tender, and are of excellent 
flavor. 

Early or Summer Cape. 
Royal Cape. 

Head roundish, usually well formed, and moderately close 
and firm ; the outer leaves are large, loose, golden-green, 
undulated, and coarsely blistered ; the interior leaves are 
more finely blistered, and nearly of the same color as those 
of the outside ; head, when divided, yellowish to the centre ; 
the plants, when fully grown, measure nearly a foot in diame- 
ter, and weigh from six to ten ounces. 

The variety is not well adapted for forcing or for early cul- 
ture in the open ground. As a summer Lettuce, it is one of 
the best ; enduring the heat well, and not running soon to 
seed. Though not so crisp and brittle as some of the win- 
ter or spring grown varieties, it is comparatively well flavored 
and of good quality. It is similar to the Summer or Royal 
Cabbage. 



LETTUCE. 363 

Early Simpson. 
Hative de Simpson. Vil. 

Head large, pale-green, a little irregular in its form, and 
only of medium solidity ; the outside leaves are large and 
broad, plaited, and much blistered ; diameter fourteen or fif- 
teen inches ; weight twelve or fourteen ounces ; seeds white. 

This Lettuce is brittle, and of excellent flavor ; but its 
head is not compactly formed. Its season is near that of the 
Versailles Cabbage ; but it runs quicker to seed. It is said 
to be an American variety, and is much grown in the vicinity 
of New- York City for marketing. 

Early White Spring or Black-Seeded Gotte. Trans. 

A small spring Cabbage Lettuce, growing close to the 
ground. Its heart is hard and firm, and measures about four 
inches in diameter when stripped of its outer leaves ; color 
pale-green ; the leaves are thin, nearly round, rugose, and 
waved on the margin. 

This Lettuce comes early into use, and, besides, is of excel- 
lent flavor ; but its chief merit is, that it remains longer than 
almost any other sort before running to seed, and even some- 
times bursts before the flower-stem is formed. It is one of 
the smallest of the Cabbage lettuces, and somewhat resem- 
bles the Tennis-ball ; from which, however, it differs in the 
leaves being more curled and of a lighter-green color, and 
by not running to seed so soon by three weeks or a month. 

The variety has black seeds ; and this fact should be par- 
ticularly attended to in obtaining it from seedsmen, as the 
White- seeded Gotte lettuces run much sooner to flower. 
Various other Gotte lettuces are described by authors. " All 
are of great merit, but are little cultivated in the United 
States. Where small, hard, compact, and delicate sorts are 
required, this class should be selected." 



364 SALAD PLANTS. 

Endive-Leaved. Vil. 

Laitue chicoree. 

This variety forms no head. The leaves are finely frilled 
and curled, and spread regularly from a common centre in 
the form of a rosette. A well-developed plant resembles 
Curled Endive. It appears to be nearly identical with the 
Green Curled Lettuce. 

The seeds are black, and smaller than those of any other 
variety. 

English Endive-Like Curled-Leaved. Vil. 

Like the Common Green Curled Lettuce, this variety forms 
no head. The plant has the form of a rosette, and the foli- 
age a silvery-gray appearance. The leaves are short, undu- 
lated on the border, but not frilled and curled like the 
Common variety ; nerves purplish ; the heart of the plant 
is large and full ; seeds black. 

This Lettuce is hardy, tender, and well flavored, and 
equal, if not superior, to the Common Green Curled, both in 
respect to quality and its adaptation to winter culture. 

Green Curled. 
Curled. Endive-leaved. Boston Curled. 
The Green Curled strongly resembles, if it is not identi- 
cal with, the Endive-leaved. When well grown, the plant 
measures about ten inches in diameter, and is one of the 
most beautiful of all the lettuces. The exterior leaves are 
finely frilled and curled, and of a rich, golden-green color ; 
the central leaves are smaller, but frilled and curled like 
those of the exterior. When in perfection, the plants have 
the form of a rosette, and make an excellent garnish. The 
seeds are white. 



LETTUCE. 865 

It is hardy, well adapted for forcing, and is extensively- 
grown in the vicinity of Boston, Mass., for early marketing. 
As respects its value for the table, it cannot be considered 
equal to many of the Cabbage varieties, as it is deficient in 
crispness, and tenderness of texture, — qualities essential in 
all salad plants. Its recommendations are its hardiness, its 
adaptation to early culture and forcing, and particularly 
its beautiful appearance. 

Market-gardeners and cultivators make three sub-varieties, 
which are known as " Single-curled," " Double-curled," and 
" Triple-curled ; " the difference consisting in the finer frill- 
ing, or curling, of the last named. A well-grown plant 
resembles some varieties of Endive ; whence the term 
" Endive-leaved." 

Green Winter Cabbage. 
Hardy Winter Cabbage. Morine. Vil. 

Head pale-green, of medium size, round and regular, firm 
and solid ; leaves of the head much wrinkled, and coarsely 
blistered ; the outside leaves are broad and large, glossy-green, 
wrinkled and blistered like those composing the head. Win- 
ter-grown plants will measure in their full diameter about 
twelve inches, and weigh from fourteen to sixteen ounces. 
Seeds white. 

The Green Winter Cabbage Lettuce is tender, and of 
excellent flavor, particularly if cultivated in cool weather. 
It is hardy, forms its head promptly and uniformly, is slow 
in the development of its flowers, and must be classed as one 
of the best of the hardy, winter varieties. 

Hammersmith Hardy. M'Int. 

Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch. 
Green Dutch. 

A popular, old variety, with a comparatively small, dark- 
green head. The leaves are much wrinkled, concave, thick, 
and fleshy ; the seeds are white. 



366 SALAD PLANTS. 

It is considered the hardiest sort in cultivation, and is one 
of the best for growing in winter or for forcing. When 
raised in spring, late in autumn, or in cool, moist weather, 
the plants attain a diameter of nearly ten inches, and weigh 
from six to eight ounces ; but summer-grown specimens are 
much smaller, rarely measuring more than six or seven inches 
in diameter, or weighing above three or four ounces. In 
warm, dry weather, it soon runs to seed. 

Ice Cabbage. Trans. 

This variety belongs to the division of the Silesian or 
Batavian lettuces, and must not be confounded with the 
White Cos. The leaves are of a light shining green, 
blistered on the surface, much undulated, and slightly jagged 
on the edges, nearly erect, eight inches long, and five or six 
inches broad ; the outer leaves spread a little at the top, 
but grow close at the heart. It blanches without tying up, 
and becomes white, crisp, and tender. 

The Ice Cabbage Lettuce comes into use with the White 
Silesian, from which it differs, as it also does from any other 
of its class, in being much more curled, having a lucid, spark- 
ling surface (whence probably its name), and not turning 
in so much at the heart. It lasts as long in crop as the 
White Silesian. 

Imperial Head. 
Turkey Cabbage. Union. 
A large and excellent variety, but inferior to the Versailles 
or the Ice Cabbage. Head large, regular, a little oblong, of 
a dull, pale-green color, and not compactly formed ; the 
outside leaves are large, rounded, undulated or waved on the 
borders, thin in texture, and of a soiled or tarnished light- 
green color ; diameter fourteen inches ; weight twelve to 
fifteen ounces ; seeds white. 



LETTUCE. 367 

This is a crisp and tender lettuce, though sometimes slightly- 
bitter. It is not early, and soon shoots up to seed ; but is 
quite hardy, and well adapted for winter cultivation. 

The Imperial Head, or Imperial Cabbage Lettuce, with 
white seeds, was at one period more generally cultivated in 
small gardens than any other variety; and though some of 
the recently introduced sorts excel it, not only in size, but 
in tender consistency and flavor, the Imperial is still exten- 
sively cultivated and much esteemed. 

With the exception of the color of its seeds, it resembles 
the Turkey Cabbage. 

India. 

Large India. 
Head large, moderately compact ; leaves large, with coarse 
and hard mid-ribs and veins. Its recommendation is its 
remarkable adaptedness to summer culture ; as it withstands 
heat and drought, and retains its head to a remarkable degree 
before running to seed. For the table, it is inferior to many 
other sorts ; although the large ribs and veins of the leaves are 
comparatively brittle, and of tender texture. 

Large Brown Cabbage or Mogul. 
Grosse brune paresseuse. Vil. Large Gray Cabbage. Mammoth. 

Head remarkably large, round, regularly formed, grayish- 
green, tinted or washed with reddish-brown at the top : the 
leaves not composing the head are large, plaited, coarsely 
blistered, of a grayish-green color, stained here and there with 
spots of pale-brown. The diameter of a well-grown plant is 
about fourteen inches, and its weight nearly a pound ; seeds 
black. 

The Large Brown Cabbage Lettuce is crisp and tender, 
but is sometimes slightly bitter. Its season is near that of the 
Versailles ; but it is slower in forming its head, and sooner 



368 . 8ALAD PLANTS. 

runs to flower. It is hardy, good for forcing, and well adapted 
for cultivation during winter. In summer, the heads are com- 
paratively small, and loosely formed. 

Large Red Cabbage. 

Rouge charteuse. Vil. 

Head green, washed with red, of medium size, regularly 
but loosely formed ; the exterior leaves are large, undulated, 
blistered, and stained with brownish-red, like those of the 
head ; diameter thirteen or fourteen inches ; weight twelve 
ounces ; seeds black. 

Its season is near that of the Large Brown Cabbage. "When 
grown in warm weather, the head is small, and the plant soon 
runs to seed : in winter, the head is much larger, more solid, 
and longer retained. It resembles the Brown Dutch, but dif- 
fers in the deeper color of the leaves. 

Large Winter Cabbage or Madeira. 
Laitue passion. Vil. 

Head of medium size, regular in form, not compact, green, 
washed with red at the top : the leaves not composing the 
head are broad and large, a little undulated or waved on the 
border, plaited or folded at the base, thin in texture, some- 
what blistered, and stained with spots of clear brown. When 
grown in winter, or in cool, moist weather, the plants will 
measure about a foot in diameter, and AVcigh nearly a pound. 
Seeds white. 

It is quite brittle, though not remarkable for tenderness of 
texture ; hardy ; succeeds well when grown in cold weather ; 
and remains long in head before shooting up to seed. Sea- 
son, the same with that of the Green Winter Cabbage. 



LETTUCE. 369 

Malta or Ice Cabbage. 
Ice Cos. Drumhead. White Cabbage. De Malte. Vil. 

In its general character, this variety resembles the White 
Silesian. The head is remarkably large, somewhat flattened, 
compact, pale-green without, and white at the centre ; the 
outer leaves are large and broad, glossy-green, and coarsely 
blistered ; the mid-ribs and nerves are large and prominent. 
The extreme diameter of a full-grown plant is about sixteen 
inches, and the weight from twenty to twenty-four ounces. 
The seeds are white. 

The variety heads readily, blanches naturally, and is crisp, 
tender, and well flavored. It is hardy, but not early ; and 
remains long in head without running to seed. 

It is extensively cultivated in England ; and in some locali- 
ties succeeds better, and is of finer quality, than the White 
Silesian or Marseilles Cabbage. The name is derived from 
the glazed or polished surface of the leaves. 

Neapolitan. 
Naples Cabbage. 

Plant dwarfish ; head of large size, round, regularly formed, 
solid, — when in perfection, resembling a well-developed cab- 
bage ; the exterior leaves are broad and large, green, frilled 
on the margin, and coarsely blistered. If well grown, the 
plants will measure sixteen inches in diameter, and weigh 
from twenty to twenty-four ounces. Seeds white. 

The Neapolitan Lettuce blanches naturally, is well flavored, 
and so slow in the development of its flower-stalk, that the 
heads are sometimes artificially divided at the top to facilitate 
its growth, and to secure the seeds, a supply of which is 
always obtained with difficulty ; as, aside from the tardiness of 
the plant in flowering, the yield is never abundant. 

It is not so good for forcing as many others, and must be 
classed as a summer rather than as a winter variety. 

47 



370 SALAD PLANTS. 

Palatine. Vil. 
Brown Cabbage. 

A variety of medium size, with a round, somewhat depressed 
head, stained with red about the top. The foliage is yellow- 
ish-green, strongly marked or clouded with brownish-red. 
Extreme diameter of the plant ten or eleven inches ; weight 
about twelve ounces. The seeds are black. 

It is remarkably crisp and tender; of excellent flavor; yields 
a large quantity of salad in proportion to its size ; flourishes 
well at all seasons, even during winter ; and must be classed 
as one of the best, and recommended for general cultivation. 

Spotted Camuge (Black-Seeded). 
Sanguine a graine noire. Vil. 

The heads of this variety are of medium size, round and 
regular in their form, and comparatively solid ; the sides are 
brownish-red, but at the crowns the color is changed to clear, 
bright-red ; the outer leaves are short, broad, and round, and 
strongly marked or clouded with brownish-red, like those 
composing the head. If grown in winter or in cool weather, 
the plants attain a diameter of about twelve inches, and will 
weigh twelve ounces. 

It retains its head longer than almost any other variety ; 
and, though sometimes slightly bitter, is considered superior to 
the White-seeded. Compared with the last-named, the head is 
not so well formed, the foliage is deeper colored, and it is not 
so well adapted for forcing or for cultivation during winter. 

Spotted Cabbage (White-Seeded). 
Sanguine a graine blanche. Til. 
Head yellowish-green, spotted and clouded with brown- 
ish-red, of medium size, round and regular. The surplus 
leaves are small and numerous, round, prominently blistered, 



LETTUCE. 371 

copper-green, streaked and variegated with brownish-red. 
Summer-grown plants will measure ten inches in diameter, 
and weigh about eight ounces. Winter-grown plants, or 
those grown in cool and moist weather, will give an increase 
of the diameter, and weigh nearly a pound. 

It is a brittle, well-flavored lettuce, hardy, and well 
adapted for growing in frames during winter. When grown 
in the summer months, the head is seldom well formed, and 
the plants soon run to seed. 

Stone Tennis-Ball. 

Gotte lente a. monter. Vil. 

Plant quite small, with a uniformly green, regular, solid 
head ; all of the leaves to the heart being strongly wrinkled 
and coarsely blistered. The exterior leaves are comparatively 
few and small, green, undulated, and prominently blistered. 
Summer-grown plants measure six or seven inches in diame- 
ter, and weigh about three ounces. When grown early or 
late in the season, or under the influence of cool and moist 
weather, the plants attain a larger size ; often measuring nine 
or ten inches in diameter, and weighing eight ounces. The 
seeds are black. 

The Stone Tennis-ball hearts well, is of excellent quality, 
and, in proportion to its size, yields a large quantity of salad. 
It retains its head a long period, even in warm weather, with- 
out shooting up to seed; and, as most of the leaves of the 
plant are embraced in the head, it occupies but a small space 
of ground in cultivation. Hardy and early. 

Summer Cabbage. 

Large White Cabbage. Royal Cabbage. Summer Blond. Vil. 
Sugar Cabbage. 

Foliage pale yellowish-green ; head of medium size, round, 

somewhat flattened, firm and close ; the leaves composing it 



372 SALAD PLANTS. 

are wrinkled and blistered, — those of the outside being fre- 
quently torn and broken on the margins about the crown. 
The entire diameter of a well-grown plant is about twelve 
inches, and the weight from ten to twelve ounces. The seeds 
are white. 

It is one of the best sorts for summer cultivation, as it not 
only forms its head readily in warm and dry weather, but 
remains long in head before running to flower. For forcing, 
or for sowing early in the season, some other varieties would 
succeed better. Though sometimes slightly bitter, it is crisp, 
tender in texture, appears to be adapted to our climate, and 
is recommended for cultivation. 



Tennis-Ball. 

Green Ball. Button. Capuchin. Hardy Hammersmith. Yil. 

One of the oldest and most esteemed of the Cabbage let- 
tuces. The head is below medium size, dark-green, remark- 
ably solid if grown in cool weather, but often loose and 
open-hearted if cultivated during the summer months ; the 
surplus leaves are few in number, decp-green, slightly curled, 
and broadly, but not prominently, blistered ; the seeds of the 
genuine variety are black. 

The Tennis-ball Lettuce is remarkable for its extreme har- 
diness. Winter-grown plants, or those raised in cool, moist 
weather, will measure about ten inches in diameter, and weigh 
eight ounces ; whilst those raised under opposite conditions 
rarely exceed seven or eight inches in diameter, or weigh 
more than four or five ounces. 

It is slow in running to seed, and the head blanches white 
and tender. " It requires little room in frames in winter, and 
yields a great return in spring, as almost the whole plant is 
eatable." A large Cabbage Lettuce, tinted with brown about 
the head, is erroneously known in some localities as the 
" Tennis-ball." 



LETTUCE. 373 



Turkey Cabbage. 

Similar to the Imperial Head ; the principal if not the only- 
difference consisting in the color of the seeds, which are 
black. 

Versailles. Vil. 
Swedish. Blond Versailles. Sugar-lettuce. 

Head pale yellowish-green, large, long, and compactly- 
formed ; the exterior leaves are large, numerous, wrinkled, and 
coarsely blistered. When in its greatest perfection, the ex- 
treme diameter of the whole plant is about fourteen inches, and 
its weight twelve or fourteen ounces. The seeds are white. 

This variety forms its head quickly and uniformly ; cabbages 
white and crisp ; is slow in shooting up to seed ; flourishes 
in almost every description of soil, and at all seasons, except, 
perhaps, in extreme cold ; and, though sometimes slightly 
bitter to the taste, is crisp, tender, and of good quality. 

With the exception of its paler color, it resembles the 
Neapolitan. It is one of the best of all varieties for summer 
cultivation. 

Victoria or Red-Bordered. Vil. 

An excellent early and hardy variety. The head is of 
medium size, tinted or washed with red at the top, round 
and regular in form, and comparatively solid ; leaves large, 
yellowish-green, wrinkled, and blistered. If grown in sum- 
mer, the plants measure eight or nine inches in diameter, and 
weigh four ounces. In cool weather, the plants attain a dia- 
meter of twelve inches, and weigh from ten to twelve ounces ; 
seeds white. 

The Victoria Lettuce is larger than the Tennis-ball, heads 
freely, and is crisp and well flavored. When sown in sum- 
mer, it soon runs to flower ; but, in cool weather, the heads 
are well retained. 



374 SALAD PLANTS. 

White Gotte (Black-Seeded). Vil. 

A small, low-growing, yellowish-green Cabbage Lettuce, 
with a comparatively loose head. The plants rarely measure 
more than six inches in their full diameter, or weigh above 
four ounces. 

It is one of the earliest of all the lettuces, crisp, of good 
flavor, and well adapted for forcing or for frame culture. 
Besides the distinction in the color of the seeds, it differs 
from the White-seeded White Gotte in its smaller and more 
loosely formed heads. 

White Gotte (White-Seeded). Vil. 
White Tennis-ball. 
This variety has a small, long, firm, and close head ; and is 
uniformly of a yellowish-green color. The outer leaves are 
small, light greenish-yellow, waved on the borders, and pro- 
minently blistered. The plant is of small dimensions ; rarely 
measuring more than six or seven inches in diameter, or 
weighing above three ounces. The variety is early, crisp, 
and well flavored, but soon runs to seed, and is much better 
adapted for growing in winter, or for forcing, than for culti- 
vation in the summer months. 



White Silesian, or White Batavian. Vil. 
Drumhead Cabbage. Large Drumhead. Spanish. 
One of the largest of the Cabbage lettuces. Head golden- 
green, tinted with brownish-red about the top, regularly but 
not compactly formed. The outer leaves are large and broad, 
yellowish-green, bordered with brown, wrinkled, and coarsely 
blistered. When well grown, the entire diameter of the 
plant is about eighteen inches, and its weight twenty ounces. 
The seeds are white. 



LETTUCE. 375 

This variety appears to be adapted to all seasons. It is 
hardy, retains its head well, withstands heat and drought, 
blanches white and crisp, and is of excellent flavor. It suc- 
ceeds well in frames ; but, on account of its large size, is not 
a profitable sort for forcing. 

A variety, known as the " Tennis-ball " in some localities, 
is very similar to this ; and the " Boston Cabbage " of New 
England, if not identical, seems to be but an improved form 
of the White Silesian. 



White Stone Cabbage. 
Large Golden Summer Cabbage. 

Head of medium size, yellowish-green, stained with brown- 
ish-red, firm and solid. When fully developed, the entire 
diameter of the plant is about fourteen inches, and its weight 
sixteen ounces. The seeds are white. 

This lettuce is brittle, of tender texture and good quality, 
though it is sometimes slightly bitter. It is hardy, heads 
readily, is slow in running to flower, succeeds well in warm 
and dry weather, and is also well adapted for frame-culture 
or for forciusr. 



Yellow-Seeded Brown Dutch. Vil. 
AVhite Dutch. American Brown Dutch. 

Head of medium size, yellowish-green, variegated with red, 
rounded at the top, and tapering to a point at the base ; com- 
pact ; seeds yellow. 

A half-early sort, of good quality, hardy, and well adapted 
for winter culture, or for sowing early in spring. It some- 
what resembles the Black-seeded Brown Dutch : but, apart 
from the difference in the color of the seeds, its foliage is more 
blistered, and more colored with red ; and the plant produces 
numerous sprouts, or shoots, about the base of the head. 



376 SALAD PLANTS. 



COS LETTUCES. 

These are quite distinct from the Cabbage lettuces before 
described. The heads are long, erect, largest at the top, and 
taper towards the root, — the exterior leaves clasping or 
coving over and around the head in the manner of a hood, 
or cowl. As a class, they are remarkable for hardiness and 
vigor ; but the midribs and nerves of the leaves are compara- 
tively coarse and hard, and most of the kinds will be found 
inferior to the Cabbage lettuces in crispness and flavor. They 
are ill adapted for cultivation in dry and hot weather ; and 
attain their greatest perfection only when grown in spring or 
autumn, or in cool and humid seasons. 

Varieties. — 



Alphange or Florence Cos (Black-Seeded). Vil. 

In the form of the head, and in its general character, this 
variety resembles the White-seeded. Both of the sorts are 
remarkable for size, for hardiness and healthy habit, for the 
length of time they remain in head before running to seed, 
and for the brittle and tender character of the ribs and nerves 
of the leaves. 

Besides the difference in the color of the seeds, the head 
of this variety is smaller, and the foliage paler, than that of 
the White-seeded. 



Alphange or Florence Cos (White-Seeded). Vil. 
Magnum Bonum Cos. 

Head large, long, not compact, and forming well only when 
the exterior leaves are tied loosely together. The midribs 
and nerves of the leaves are large, but brittle, and of tender 
texture. 



COS LETTUCES. 377 

It is ten or twelve days later than the Green Paris Cos, 
retains its head well, is hardy and of healthy habit, but is 
deficient in flavor, and inferior to either of the Paris sorts. 



Artichoke-Leaved. Vil. 

This variety forms no head ; and, in its foliage and gene- 
ral habit, is quite distinct from all of the Cos varieties. The 
leaves are numerous, twelve or fourteen inches long ; of a 
lively-green color, often stained with brownish-red ; erect, 
narrow, pointed, and toothed on the margin, like those of 
the Artichoke. Before blanching, the leaves are slightly 
bitter ; but mild, crisp, and tender, with no savor of bitter- 
ness, after being blanched. The seeds are black. 

The plant grows uprightly, groups its leaves together, and 
thus blanches the interior parts spontaneously ; but a much 
larger portion will be fit for use, if the leaves are collected, 
and tied loosely about the tips in the manner of treating Cos 
lettuces. 

It is remarkably hardy, slow in running to flower, and the 
seeds may be sown till August. Late in the season, it is mild 
and pleasant, and furnishes a tender salad when most of the 
Cos lettuces become bitter and strong-flavored. 



Bath Green Cos. M'Int. 

This variety has much merit as a hardy, winter, green sort ; 
and is nearly related to the Brown Cos, but is less brown 
on the outer leaves : but, while that has white seeds, the 
seeds of this variety are black. Hence there are found, 
upon the catalogues of seedsmen, Black-seeded Bath, or 
Brown Cos; and White-seeded Bath, or Brown Cos; the 
latter seeming to be the hardiest, while the former appears 
to be the best. 

48 



378 SALAD PLANTS. 



Brown Cos. 

Bath Cos. Sutton's Berkshire Brown Cos. Wood's Improved Bath Cos 
Bearfield Cos. White-seeded Brown Cos. 

This is one of the oldest of the Cos lettuces, and con- 
sidered the hardiest of the class. The head is of large size, 
pointed, not compact, and requires to be tied in order to 
obtain it in its greatest perfection ; the leaves are of a cop- 
per-green color, stiff and firm, toothed and blistered; the 
seeds are white. 

The Brown Cos blanches white and tender, and is exceed- 
ingly crisp and well flavored ; but the dark-brownish color of 
the exterior leaves is deemed an objection, and it is often 
displaced by really inferior varieties. In weight and measure- 
ment, it differs little from the Green Paris Cos. Extensively 
cultivated and much esteemed in England. 



Gray Paris Cos. Vil. 

Head of the form of an inverted cone ; green, with a gray- 
ish tone about the top ; compact, and forming well without 
tying. The exterior leaves are numerous, deep-green, erect, 
firm, and prominently blistered. The full diameter of the 
plant is nearly twelve inches, and its weight about twenty 
ounces ; the seeds are white. 

The Gray Paris Cos is brittle, and of tender texture ; but 
is considered inferior to the other Paris Cos sorts, and is 
but little cultivated. 



Green Paris Cos. Vil. 

Kensington Cos. Sutton's Superb Green Cos. Wellington. Ady's 

Fine Large. 

Head inversely conical, compact ; leaves deep-green, erect, 

firm, hooded or cowl-formed towards the ends, and serrated 



COS LETTUCES. 379 

on the margin ; the ribs and nerves are large and prominent. 
When fully grown, the entire diameter of the plant is fifteen 
or sixteen inches, and its weight twenty-four ounces ; the 
seeds are white. 

It is considered one of the best of the Cos lettuces ; and, 
though not so hardy as the Brown Cos, is a good variety for 
forcing, and furnishes a tender, well-flavored head during 
summer. Whether for spring, summer, or autumn, it is an 
excellent sort. It attains a large size, is of a fine green color, 
and, " from the manner in which the outer leaves cove over 
the interior ones, blanches well without having to be tied 
together." 

It has a tender, brittle leaf; is some days earlier than the 
White Paris ; and is the principal variety employed by the 
market-gardeners of Paris for cultivating under glass. 

Green Winter Cos. Vil. 

Head elongated, somewhat of the form of the preceding 
variety ; deep-green, and not forming well, unless the exte- 
rior leaves are tied together at the tips ; the outer leaves are 
large, erect, concave, toothed on the margin, and prominently 
blistered ; the seeds are black. 

It blanches well ; but the ribs and nerves of the leaves are 
comparatively coarse and hard. Well adapted to winter cul- 
ture ; but, as a summer lettuce, of little value. 



Monstrous Brown Cos. Vil. 
Two-headed. 
Head of remarkable size, long, loose, and open; leaves 
large, equalling in size those of the Alphange or Florence 
Cos ; green, washed with brown ; pointed ; seeds white. 

The plant sends out numerous side-shoots, or suckers ; and 
sometimes produces several distinct heads : these, however, 



380 SALAD PLANTS. 

are generally loosely formed, and not of the fine, tender 
quality of the Paris varieties. 

Oak-Leaved Cos. 
Romaine a Feuille de Chene. Vil. 

The Oak-leaved Lettuce produces no, head, but forms a 
loose and open heart at the centre of the plant. The leaves 
are numerous, bronze-green, and deeply cut, or lobed, on the 
margin, in the form of the leaves of some species of the oak ; 
the seeds are black. 

The plants put forth fresh sprouts after having been cut ; 
but the quality is inferior, and the variety is rarely culti- 
vated. 

Red Winter Cos. 

Foliage deep-brown, smooth, and glossy, — gathered at the 
centre of the plant into a loose heart, rather than head ; 
seeds black. 

The hardiness of this lettuce is its principal merit. It is 
little affected by severe weather ; and, as a sort for winter 
culture, is desirable. When grown in summer, it is of poor 
quality. 

Spotted Cos (Black-Seeded). 
Red-spotted. Bloody. Aleppo. Panachee a Graine noire. Vil. 

This variety is similar to the White-seeded, and, like it, 
forms no head : the leaves are green, much stained or clouded 
with brownish-red, erect, firm, rounded at the ends, concave 
or spoon-shaped, and grouped at the centre into a long and 
comparatively close heart. 

It is crisp and well flavored, but attains its greatest perfec- 
tion only when the outer leaves are tied loosely together 
about the top of the plant. 



COS LETTUCES. 381 

Spotted Cos (White-Seeded). Vil. 

Like the preceding, this variety forms no head ; but the 
interior leaves are formed into an erect, oblong, close heart, 
which, by tying the exterior leaves together, becomes white, 
crisp, and of excellent flavor. 

Though late, it is hardy, remains long in head before run- 
ning to seed, and is well worthy of cultivation. 

Waite's White Cos. M'Int. 

An excellent variety, apparently intermediate between the 
Green Paris and White Paris ; not of quite so deep a green 
as the former, yet deeper than the latter. With regard to 
its comparative excellence, it is considered fully equal to the 
Paris Cos varieties ; as it is grown as easily, and is equally 
crisp and tender. Size and weight nearly the same. 

White Brunoy Cos (Black-Seeded). Vil. 

Leaves of large size, yellowish-green, pointed, slightly 
undulated, entire on the borders, and often revoluted like 
those of the White-seeded. It rarely produces a head ; or, if 
so, it is loose and open. Its greatest perfection is obtained 
by collecting the exterior leaves about the top of the plant, 
and tying them loosely together. 

The variety is not considered superior to the White-seeded, 
though both of the sorts are inferior to the Paris Cos or 
Florence sorts. 



White Brunoy Cos (White-Seeded). Vil. 

The heads of this variety are long and loose, and rarely 
form well unless the exterior leaves are tied loosely together. 



382 SALAD PLANTS. 

It somewhat resembles the Alphange in the form and cha- 
racter of its foliage, though the head is longer and larger. 

The plant attains a remarkable size, is hardy, and of good 
quality ; but soon runs to seed, and appears to be a winter 
rather than a summer lettuce. 



White Paris Cos. Vil. M'Int. 
London White Cos. Sutton's Superb White Cos. 

The head of this variety has the form of the Green Paris, 
and blanches well without tying ; the outside leaves are 
erect, yellowish-green, and rather numerous. The extreme 
diameter of the entire plant, when well grown, is about four- 
teen inches, and its weight nearly twenty-four ounces. The 
seeds are white. 

This is the sort most generally grown by the London mar- 
ket-gardeners, millions of it being produced annually within 
a few miles of London alone ; and it has been adopted almost 
exclusively, by the gardeners of Paris, for cultivation in the 
open air. Next to the Green Paris Cos, this is the best, the lar- 
gest, and the longest in running to seed, of all the summer 
lettuces. It is tender, brittle, and mild flavored, less hardy 
and a few days later than the Green Paris Cos. 

Endive-Leaved Lettuce. Trans. 
Lactuca intybacea. 

The leaves of this species have the form of those of some 
of the varieties of Endive ; whence the name. They are small, 
pale-green, broad towards the ends, cut and irregularly lobed 
on the borders. While young, the plants have the appear- 
ance of Green Curled Endive. 

As it runs to flower much earlier than the Spinach Lettuce, 
it is less esteemed than that variety. The seeds should be 
sown thickly, in shallow drills ten or twelve inches apart ; 



COS LETTUCES. 383 

and the plants should be cut for use when they are three or 
four inches high. 

Perennial Lettuce. Vil. 
Lactuca perennis. 

This species is a native of Europe ; and, in habit and dura- 
tion, is distinct from all others. The leaves are about ten 
inches long, of a glaucous or sea green color, thick and fleshy, 
deeply cut or divided on the margin, and spread regularly 
from the centre of the plant in the form of a rosette. When 
fully developed, the plant is two feet and a half high ; separat- 
ing into numerous branches, which terminate in large purple 
flowers. 

The seeds, which are of a brownish-black color, are sown 
in drills fifteen inches apart ; and the plants should be thinned 
to six inches apart in the drills. 

The leaves are eaten as salad ; but, when so used, they should 
be blanched, either by earthing up or by tying the plant 
together. They are also sometimes eaten boiled as Spinach 
or Endive. 

Spinach Lettuce. Trans. 
Oak-leaved Lettuce. Lactuca quercina. 

The leaves of this species are six inches long, pale yellow- 
ish-green, lyrate, with obtuse and entire divisions : when fully 
developed, they somewhat resemble those of the oak, as im- 
plied by the name. The plants form no heart, or head ; and 
are never cultivated singly like the Cabbage or Cos lettuces. 
The leaves are produced in moderate abundance, and are crisp 
and well flavored. 

The seeds should be sown, like those of the Endive-leaved, 
thickly, in drills ; and, when the lower leaves are four or five 
inches long, they may be cut for use. If not taken off too 
closely, the plants will afford a second cutting. The seeds 
are sown early with other spring salads. 



384 SALAD PLANTS. 



MADRAS RADISH. 

Raphanus sp. 

The roots of the Madras Radish are sometimes eaten while 
they are quite young and small ; but they soon become fibrous, 
strong flavored, and unfit for use. The plant is generally 
cultivated for its pods, which sometimes measure ten or twelve 
inches in length : these are solid, crisp, and tender, and, while 
young, are used for pickling and for salad ; being much supe- 
rior for these purposes to those of the Common Radish. 

When cultivated for its pods, the seeds should be sown in 
drills two feet apart, and the plants thinned to nine inches 
in the drills. 



MALLOW, CURLED-LEAVED. 

Malva crispa. 

An annual plant, introduced from Europe, and occasionally 
found growing spontaneously in the vicinity of gardens where 
it has been once cultivated. The stem is frequently more than 
six feet in height ; the leaves are nearly five inches in diame- 
ter, smooth, and of a rich green color, lobed, and beautifully 
frilled or curled on the borders ; flowers axillary, white, and 
small ; the seeds are somewhat kidney-shaped, of a yellowish- 
brown color, and retain their powers of germination five years. 

Cvlt'initimi. — The seeds are sown the last of April or 
beginning of May, and covered about an inch deep. The 
plants require much space, and should be grown at least 
eighteen inches asunder. The best method is to drop a few 
seeds where the plants are to grow ; or to rake in a few seeds 
sown broadcast, and transplant. 

Use. — No part of the plant is considered suitable for food ; 
but the elegantly curled leaves are employed for garnishing 
desserts. 



MUSTARD. 385 



MUSTARD. 
Black Mustard. 

Brown Mustard. Red Mustard. Sinapis nigra. 

Black Mustard is a hardy, annual plant, introduced from 
Europe. In some localities, it grows naturally in great abun- 
dance ; and is regarded as a troublesome weed, though its 
seeds furnish the common table mustard. Its stem is four or 
five feet in height, round, smooth, and branching ; the leaves 
are lobed and toothed on the margin, — the radical or lower 
ones rough, those of the upper portion of the stalk smooth ; 
the flowers are numerous," rather large, bright-yellow; the 
pods are erect, somewhat four-sided, and are set closely 
against the sides of the stalk ; the seeds are small, round, 
brownish-black, and retain their germinative powers many 
years ; nearly eighteen thousand are contained in an ounce. 

Propagation and Cultivation. — It is raised from seeds, 
about four quarts of which will be required for sowing an 
acre. It is sometimes grown in the vegetable garden, but is 
generally cultivated in fields for its seeds, which, as before 
remarked, furnish the common table mustard. The sowinsr 
is usually made from the middle of April to the middle of 
May. After making the surface of the ground fine and 
smooth, sow broadcast, or thinly in shallow drills fourteen 
or fifteen inches apart ; cultivate during the season in the 
usual manner ; and, in August, the crop will be ready for har- 
vesting. Cut the stalks at the ground before the pods shed 
their seeds ; and spread in a dry, light, and airy situation, till 
they are sufficiently dried for threshing. 

When grown for salad in the vegetable garden, it should 
be sown, and cut for use, as directed for White Mustard. 

" If the seed is covered to the depth of three inches or 
more, it will lie dormant, and retain its powers of vegetation 
for ages : from which circumstance, together with the liability 

49 



386 SALAD PLANTS. 

of the seed to become shaken out in the harvesting of the 
crop, such lands as arc once employed for the growing of 
Mustard cannot be fairly cleaned of it for a considerable 
length of time, and only by judicious fallowing or fallow- 
cropping, with repeated hoeing and weeding." — Law. 

Use. — Besides the use of the flour of the seeds as a condi- 
ment, the seed-leaves are used as salad, in the manner of those 
of the White species ; and the young plants, cut to the ground, 
are used as spring greens, either boiled alone, or mixed with 
Spinach. 

Chinese or Pekin Mustard. Vil. 

Sinapis Pekinensis. 

A hardy annual, introduced from China. Stem four feet 
high, with remarkably large leaves ; the flowers, which are 
produced in loose, terminal spikes, are yellow and showy ; 
the seeds are small, and retain their vitality five years. 

Cultivation. — The seeds arc sown in April or May, in 
shallow drills ten or twelve inches apart. If cultivated for its 
seeds, the drills should be eighteen inches or two feet apart, 
and the plants thinned to six or eight inches in the drills. 

Use. — The leaves are employed in salads, in the manner 
of Cress ; and they are also sometimes boiled and served as 
Spinach. 

Cabbage-Leaved Mustard. 
Moutarde a feuilles de Chou. Vil. Sinapis sp. 

A hardy, annual, Chinese plant, similar in habit to the 
species last described. Stem from three to four feet high ; 
leaves large, roundish, lobed, and wrinkled ; flowers yellow ; 
the seeds are small, reddish-brown or black, and retain their 
powers of germination a long period. 

Cultivation and Use. — This species is cultivated in the 
same manner, and is used for the same purpose, as the Chinese 
Mustard. 



MUSTARD. 387 

Curled Mustard. 
West-India Cress. 

A comparatively small species. Stem two feet and a half 
high ; flowers bright-yellow ; seeds small, blackish-brown, — 
scarcely distinguishable from those of the Black Mustard. 
The leaves are of medium size, greenish-yellow, broadest 
near the ends, deeply and finely cut on the borders, and 
beautifully frilled, or curled : they make an excellent gar- 
nish ; and, when used as salad, have a pleasant, cress-like 
flavor. 

Cut-Leaved Mustard. 
Moutarde lacinee. Vil. 
In its general character, this species resembles the Chinese 
or Pekin Mustard : the leaves, however, are much smaller, 
and divided quite to the mid-rib. 

When young, the leaves make an excellent small salad ; 
having the warm, pleasant flavor of Cress. 

White Mustard. 
Sinapis alba. 

White Mustard is a hardy annual, introduced from Europe, 
and occasionally found growing spontaneously in the vicinity 
of fields and gardens where it has been once cultivated. The 
stem is three feet and upwards in height ; the leaves are 
large, deeply lobed, and of a rich, deep-green color ; the 
flowers are large, yellow, produced in loose, terminal spikes ; 
the seeds are yellow, much larger than those of the preceding 
species, and retain their vitality five years, — seventy-five 
hundred are contained in an ounce. 

Propagation. — White Mustard is always raised from seeds ; 
about four quarts of which will be necessary for seeding an acre. 
When grown for salad, an ounce will sow forty feet of drill. 



388 SALAD PLANTS. 

Soil and Cultivation. — It succeeds best in rich, loamy soil ; 
which, previously to sowing, should be thoroughly pulver- 
ized. When cultivated in the vegetable garden for salad or 
greens, the first sowing may be made as early in the season 
as the frost will admit. Sow the seeds thickly, in drills eight 
or ten inches apart ; and cover half an inch deep with fine 
mould. Remove all weeds as they make their appearance ; 
and, in continued dry weather, water freely. 

The plants should be cut for use while in the seed-leaf; 
as, when much developed, they become strong, rank, and ill- 
flavored. 

For a succession, a small sowing may be made every week 
until September. 

In field culture, the seeds are sometimes sown broadcast ; 
but the more common method is to sow in drills fifteen or 
eighteen inches apart. When the crop is ready for harvest- 
ing, the plants are cut to the ground, stored and threshed, as 
directed for Black Mustard. k 

Use. — The plants, before the development of the rough 
leaves, are used as salad : when more advanced, they are 
boiled and eaten as Spinach. The flour of the seeds furnishes 
a table mustard of good quality ; though the seeds of the 
Black species possess greater piquancy, and are generally 
employed for the purpose. The seeds of both species are 
much used in medicine, and are considered equally effica- 



NASTURTIUM. 

Indian Cress. Capucine, of the French. Trop;rolum, sp. et var. 

This plant is a native of Peru ; and, though generally treat- 
ed as an annual, is a tender perennial. When cultivated for its 
flowers or seeds, it should be planted in poor, light soil ; but 



NASTURTIUM. 389 

when foliage and luxuriant growth are desired, for the cover- 
ing of arbors, trellises, and the like, the soil can hardly be 
made too rich. 

The planting should be made in April or May. As the 
seeds are quite large, they should be covered tAvo inches deep. 
When planted in drills, they are made three feet apart, and 
the young plants thinned to six inches apart in the drills. 
The growing crop may be supported by staking or bushing, 
as practised with pease ; or the taller-growing sorts may be 
shortened in, which will induce a strong, stocky habit of 
growth. 

While the plants are young, they will require some atten- 
tion, in order that they may be properly attached to the stakes 
or trellises provided for their support ; after which, little care 
need be bestowed, beyond the ordinary stirring of the soil, 
and keeping the ground free from weeds. 

Use. — The unexpanded flower-buds, and the seeds while 
young and succulent, have a warm, aromatic taste, and are 
pickled and used as capers. The young shoots are eaten as 
salad ; and the flowers, which are large and richly colored, 
are used for garnishing. Few ornamental plants are better 
known or more generally cultivated than the Nasturtium. 

The species and varieties are as follow : — 



Tall Nasturtium. 
Tropfeolum majus. 
Stem from six to eight feet high, succulent ; leaves alter- 
nate, smooth, rounded, — the leaf-stems being attached to the 
disc, or under-surface ; flowers large, on long stems, yellow, — 
the two upper petals streaked and marked with purple ; the 
seeds are large, somewhat triangular, convex on one of the 
sides, of a drab or pale-brown color, and retain their germi- 
native properties five years, — from a hundred and eighty to 
two hundred are contained in an ounce. 



390 SALAD PLAN I 3. 



Dark-Flowering. 

A variety of the preceding ; differing only in the brown 
color of the flowers. Cultivation and uses the same. 



Variegated. 

Also a sub-variety of the Tall Nasturtium, with orange- 
yellow flowers ; each of the petals being stained or spotted 
with purple. 

Other varieties occur, differing in color, but equally useful 
for the purposes before described. 

Small Nasturtium. 
Dwarf Capucine. Tropa?olum minus. 

Much smaller, in all respects, than the common Dwarf 
variety of Tropcwlum majus ; the stem rarely measuring more 
than two feet in length, or rising above a foot in height. The 
flowers are yellow ; the lower petals with a blotch of scarlet at 
their base, and the upper ones delicately striped with the 
same color. 

It yields abundantly ; and, though the pods are compara- 
tively small, they are generally preferred to those of the Tall 
Nasturtium for pickling. 



PICRIDIUM. 

Garden Picridium. Picridium vulgare. 

A hardy, annual plant, from the south of Europe. Stem 
eighteen inches high ; leaves six to eight inches long, irregu- 
lar in form, but generally broad at the ends, and heart-shaped 
and clasping at the base ; flowers yellow, compound, pro- 



PURSLAIN. 391 

duced in clusters ; the seeds are long, slightly curved, four- 
sided, brown or blackish-brown, and retain their vitality five 
years. 

Sowing and Cultivation. — The seeds should be sown in 
April or May, in drills a foot apart, and half an inch in depth. 
As the plants, when allowed to run to seed, produce but little 
foliage, it is necessary, in order to secure a continued supply 
of fresh leaves, to cut or nip off the flowering-shoot as it 
makes its appearance. Under proper management, the leaves 
grow rapidly, and are produced in great abundance. 

Use. — The leaves have a pleasant, agreeable flavor ; and, 
while young and tender, are mixed in salads. 



PURSLAIN. 

Portulaca. 

Purslain is a hardy, annual plant. Most of the cultivated 
kinds are but improved forms of the Common Purslain {P. 
oleraced), introduced into this country from Europe, and so 
troublesome as a weed in most vegetable gardens. 

Stem usually about a foot in length, succulent and tender ; 
leaves fleshy, broad and round at the ends, and tapering to 
the stalk ; flowers yellow, resting closely in the axils of the 
leaves ; the seeds are black, exceedingly small, and retain 
their germinating powers ten years. 

Soil, Propagation, and Culture. — Purslain thrives well in 
all soils, — dry, wet, or intermediate ; and is propagated by 
seeds sown in shallow drills at any time from April to July. 

Use. — The plants may be cut for use when they have 
made a growth of four or five inches. They are mixed in 
salads, eaten boiled as Spinach, or pickled. 

The species and varieties are as follow : — 



392 SALAI) PLANTS. 



Common Purs lain. 
Portulaca oleracea. 
Abundant in gardens, cultivated fields, and waste grounds. 
The Green and the Golden Purslain are improved sub-varie- 
ties. The Common Purslain is used in all the forms in which 
the cultivated sorts are used; and, though some of the latter 
are considered more succulent, the difference in quality will 
scarcely repay the cost of cultivation, where the present vari- 
ety would be the ceaseless competitor for the supremacy. 

Golden Purslain. 
Pourpier (lord. Vil. P. oleracea var. aurea. 

Similar to the Green Purslain, but differing in the paler 
or yellowish color of the stalks and leaves. 

Green Purslain. 
Pourpier vert. Vil. 
Leaves an inch and three-fourths in length, and upwards 
of an inch in width, deep-green. 

Large-Leaved Golden Purslain. 

P. sativa. 
Leaves pale yellowish-green, larger than those of the pre- 
ceding sorts. The plant is a strong grower, and the leaves 
attain a remarkable size ; but the stalks are often compara- 
tively tough and hard, and, for salad purposes, much inferior 
to those of the Green or Golden varieties. 



RAPE. 393 



RAPE. 



This plant is generally cultivated, for its seeds, like Mus- 
tard. It is, however, sometimes grown for salad ; the seeds 
being sown in April, and, for a succession, once in three or 
four weeks till August or September. Sow thickly, in drills 
ten or twelve inches apart, and cover half an inch deep. The 
soil should be rich and moist, in order to induce a rapid 
growth, and thus to give a tender, succulent character to the 
young leaves ; these being the parts eaten. They are served 
like Lettuce, or boiled and treated as Cole worts or Spinach. 
For mixing with Cress or Lettuce, the plants are cut to the 
ground before the development of the second leaves. 

The species are as follow : — 



Annual Rough-Leaved Summer Rape. Law. 
Turnip Rape. Brassica rapa. 
Root fusiform, small, hard, and woody ; radical leaves 
lyrate, vivid green, and without any appearance of the glau- 
cous bloom for which the biennial sorts are so distinguished ; 
the stem-leaves are slightly glaucous, smooth, or nearly so, — 
the lower ones cut on the borders, the upper entire ; the 
seeds are small, and similar to those of the common field tur- 
nip, of which it seems to be either a variety, or the source 
from which the latter has been derived. 



Common or "Winter Rape. Law. 

Cole-seed. Brassica napus. 

Biennial ; root long, tapering, hard, and woody, like that 

of the species before described. The leaves are smooth, 

thick, and fleshy, and of much the same form as those of the 

Annual Rough-leaved Summer Rape ; this species, however, 

50 



394 SALAD PLANTS. 

being readily distinguished, when young, by its uniformly 
smooth leaves. The seeds, also, are larger than those of the 
last-named species ; but this is not to be relied upon as a 
distinguishing characteristic, as the size of the seeds, in this 
as in most other plants, is liable to be materially altered by 
the soil as "well as by the previous culture of the seed-stock. 

The seeds are sown in summer, and the crop ripens the 
following year. It is not adapted to the climate of the 
Northern States. 

In England, the foregoing species are extensively cultivated 
both for forage and for seed ; the latter being used to a limited 
extent for feeding birds, but chiefly for the production of rape- 
seed, oil. 

German Rape. Law. 

Annual or Early Rape. Smooth-leaved Summer Rape. Brassica 
prsccox. 

The German Rape somewhat resembles the Common or 
Winter. It differs in being of annual duration ; in its more 
deeply divided leaves, more erect pods, and smaller seeds. 

It would unquestionably succeed well in almost any part 
of the Northern or Middle States, and might prove as re- 
munerative a crop as corn or wheat. The seeds should be 
sown in May ; and the plants should be treated and the crop 
harvested, in all respects, as Mustard. It is sometimes sown 
broadcast, but generally in drills. When sown broadcast, 
eight or ten pounds of seed will be required for an acre ; if 
in drills, three or four pounds will be sufficient. The yield 
varies from twenty to forty bushels per acre. 

Summer Rape. Laic. 
Colza. Wild Nuvew. Brassica campestris. 
A biennial plant, with a tapering, hard, and fibrous root. 
The radical leaves are lyrate and roughish when young ; 



KOCKET. 395 

those of the stem clasping, or heart-shaped, at base, and of 
an oblong form, — all somewhat fleshy, of a dark-green 
color, with a glaucous bloom. The seeds are larger than those 
of the Ruta-baga, or Swedish Turnip, but in other respects 
not distinguishable. 

This species is sometimes termed Brassica campestris olifcr, 
or Oil-rape, from its being considered the best sort of rape 
for cultivating for oil ; and to distinguish it from the Campes- 
tris Ruta-baga, or Swedish Turnip, which is only a variety of 
this species. 

It is not sufficiently hardy for cultivation in the Northern 
States. 



ROCKET. Vil. 

Garden Rocket. Roquette, of the French. Brassica eruca. 

A hardy, annual plant, from the south of Europe. Stem 
about two feet high ; leaves long, lobed or lyrate, smooth and 
glossy, succulent and tender ; flowers pale citron-yellow, with 
blackish-purple veins, very fragrant, having the odor of 
orange-blossoms ; the seeds are small, roundish, brown, or 
reddish-brown, and retain their vitality two years, — fifteen 
thousand are contained in an ounce. 

Sowing and Cultivation. — The seed is sown thinly, in shal- 
low drills a foot asunder. The first sowing may be made as 
early in spring as the frost will permit ; afterwards, for a 
succession, a few seeds may be sown at intervals of three or 
four weeks. In poor soil and dry seasons, the leaves are lia- 
ble to be tough and acrid : the seeds should, therefore, be 
sown in rich loam, and the plants thoroughly watered in dry 
weather ; as, the more rapid and vigorous the growth, the 
more succulent and mild-flavored will be the foliage. 

Use. — The leaves, while young and tender, are eaten as 
salad. 



396 SALAD PLANTS. 



SAMPHIRE. Thomp. Mill. 
Sea-fennel. Parsley-pert. St. Peter's Herb. Crithmum maritimum. 

This is a half-hardy, perennial plant, common to rocky 
localities on the scacoast of Great Britain. Stalk from a foot 
to two feet in height, tender and succulent ; leaves half an 
inch long, somewhat linear, glaucous-green, fleshy ; flowers 
in terminal umbels, — small, white, or yellowish-white ; the 
seeds are oblong, yellowish, and, though somewhat larger, 
resemble those of Fennel, — they retain their germinative 
power but one year. 

The plant blossoms in July and August, and the seeds 
ripen in September and October. 

Cultivation. — " It is rather difficult to cultivate in gardens ; 
and the produce is never so good as that obtained from the 
places where it naturally grows. It may be propagated either 
by dividing the plant, or by sowing the seed in April or in 
autumn, soon after it is ripe. The latter period is preferable ; 
for, if kept till spring, the seed does not germinate so well. 

"It succeeds best in a light, sandy, or gravelly soil, kept con- 
stantly moist, and sprinkled occasionally with a little sea-salt 
or barilla, or watered with a solution of these substances, in 
order to supply the plant with soda, which is a necessary ele- 
ment of its food. It will grow still better if planted or sown 
among stones at the foot of walls, with a south or cast aspect. 
This, and an occasional watering, with a solution of sea-salt, 
will give conditions nearly the same as those under which the 
plant naturally grows. As it is rather delicate, and liable to 
be injured by frost, it should be protected by dry litter or 
leaves during the winter. Towards the end of summer, the 
leaves may be cut for use." — Thomp. 

Use. — The leaves have a warm, pleasant, aromatic flavor ; 
and, when pickled in vinegar, are used in salads and as a 
seasoning. 



SCURVY-GRASS. 397 



Golden Samphire. Thomp. 

Inula crithmifolia. 

A hardy perennial, growing, like the preceding, naturally, 
on the marshes and seacoast of Great Britain. The stalk is 
a foot and a half in height, erect, with clusters of small, 
fleshy leaves ; flowers yellow, in small, umbel-like clusters. 

Propagation and Cultivation. — It may be propagated by 
seeds, or by a division of the roots. It thrives best in a shady 
situation, and requires frequent watering. If salt be occa- 
sionally dissolved in the water, it will promote the growth of 
the plants, and render the branches and foliage more succu- 
lent and tender. 

Use. — The fleshy leaves and the young branches are 
pickled in vinegar, and added to salads as a relish. The 
plant, however, has none of the pleasant aromatic flavor of 
the true Samphire, though often sold under the name, and 
used as a substitute. 



S CUEVY-GRA S S. 
Cochlearia officinalis. 

This is a hardy, annual, maritime plant, common to the 
seacoast of France and Great Britain. The root-leaves 
spread regularly from a common centre, are heart-shaped, 
fleshy, smooth, and glossy, — those of the stem sessile, ob- 
long, and toothed on the margin ; the stalks are numerous, 
and from six inches to a foot in height ; the flowers are small, 
white, and produced in compact groups, or clusters ; the seeds 
are small, oval, a little angular, and retain their vitality three 
years. 

Soil, Sowing, and Cultivation. — It succeeds best in moist, 
sandy soil ; and flourishes in shady situations. Sow the seeds 
in August, soon after they ripen, in shallow drills eight or ten 



398 SALAD PLANTS. 

inches apart ; and, while the plants are young, thin them to 
five or six inches apart in the rows. The plants taken up in 
thinning may be transplanted, and new beds formed if occa- 
sion require. The growing crop should be kept free from 
weeds, and liberally watered in dry weather. In the follow- 
ing spring, the leaves will be fit for the table. Those plants 
not cut for use will flower in June, and the seeds will ripen 
in July. The seeds seldom vegetate well if sown late in 
spring, or during warm, dry weather. 

Use. — The radical leaves are used as a salad, and are 
sometimes mixed with Cress. When bruised, they emit an 
unpleasant odor ; and have an acrid, bitter taste when eaten. 
The plant is more generally used for medicinal purposes than 
as an esculent. 



SNAILS. 

Snail Trefoil. Medicago orbicularis. 

From the south of Europe. It is a hardy, annual plant, 
with reclining stems, compound or winged leaves, and yellow 
flowers. The pods, or seed-vessels, are smooth, and coiled in 
a singular and remarkably regular manner. As they approach 
maturity, they gradually change to a dark-brown color; and, 
seen from a short distance, have the appearance of snails 
feeding on the plant. 

The seeds are large, flat, somewhat kidney-shaped, of a 
yellowish-brown color, and retain their powers of germina- 
tion five years. They are usually sold in the pods, but should 
be taken out before planting. 

Sowing <i)i<J Culture. — It is propagated by seeds, which 

should be sown in April or May where the plants are to 

ain. Sow in drills fifteen inches apart. The plants 

should be thinned out where they are too close, and kept 

clean from weeds ; which is all the culture they require. 



SWEET CICELY. 399 

They will blossom in July, and the seeds will ripen in au- 
tumn. 

Use. — Though entirely inoffensive, no part of the plant is 
used for food. The pods resemble some species of snails in 
a remarkable degree, and are placed on dishes of salad for the 
purpose of exciting curiosity, or for pleasantly surprising 
the guests at table. 



SWEET CICELY. 

Sweet-scented Chervil. Osmorrhiza odorata. Scandix odorata. 

A hardy perennial. When fully grown, the stalk is three 
feet or more in height ; the leaves are large, and many times 
divided ; the stems and nerves downy ; the flowers are white, 
fragrant, and terminate the stalks in flat, spreading bunches, 
or umbels ; the seeds are large, brown, and retain their 
vitality but one year. 

Sowing and Culture. — It is usually grown from seeds ; and 
is of easy cultivation, as it thrives in almost any soil or situa- 
tion. When allowed to scatter its seeds after ripening in the 
autumn, the plants will spring up spontaneously in great 
numbers in the following April or May, and may then be 
transplanted where they are to remain ; or the seed may 
be sown in October, in beds, making the rows fifteen or 
eighteen inches apart, and thinning the plants to a foot apart 
in the rows. When practicable, the seed should be sown in 
the autumn ; as it seldom vegetates well, unless subjected to the 
action of the winter. After the plants have become esta- 
blished, they will require only ordinary treatment, and yield 
abundantly. 

Use. — " In England, the leaves were formerly put into 
salads ; but the strong flavor of aniseed, which the whole 
plant possesses, renders them disagreeable to most persons. 
It is now not cultivated in Britain ; but the leaves and roots 



400 SALAD PLANTS. 

arc still used in France : the former for the same purposes as 
those of Chervil ; the latter in soups, to which they are said 
to communicate an agreeable taste." — Thomp. 

In this country, it is sometimes cultivated with other aro- 
matic plants ; but its use in soups, or as a seasoncr or garnish, 
is very limited. 



TARRAGON. 

Artemesia dracunculus. 

A hardy, perennial plant, said to be a native of Siberia. 
Stalk herbaceous, about three feet in height ; the leaves are 
long, narrow, pointed, smooth, and highly aromatic ; the 
flowers are small, somewhat globular, greenish, and generally 
infertile. There is but one variety. 

Soil, Planting, and Culture. — As the plants seldom pro- 
duce seed, Tarragon is usually propagated by dividing the 
roots. Select a warm and comparatively dry situation ; stir 
the ground deeply and thoroughly ; and, in April, set the roots 
in rows fifteen inches apart, ten or twelve inches apart in the 
rows, and cover two or three inches deep. They will soon 
send up vigorous shoots, which may be cut for use the first 
season. 

It is sometimes increased by cuttings, set three or four 
inches deep in moist earth. If seeds can be obtained, they 
should be sown in April or May, in a nursery-bed or in a 
common frame. Sow in shallow drills six or eight inches 
apart ; and, when the plants are three or four inches high, set 
them out as directed for the roots. They will early become 
strong and stocky, and may be used in August or September. 
The plants are more healthy, yield more abundantly, and are 
of finer quality, when not allowed to run to flower. 

Use. — " Tarragon is cultivated for its leaves and the points 
of its young shoots ; both of which are used as ingredients in 



VALERIANA. WATER-CRESS. 401 

salads, soups, stews, pickles, and other compounds. Tarra- 
gon vinegar, so much esteemed as a fish-sauce, is made by 
infusion of the leaves in common vinegar. It is also added 
to most salads to correct their coldness. Three or four plants 
will be sufficient for a family." — M'Int. 



VALERIANA. Vil. 
Fedia cornucopia?. Valeriana cornucopia?. 

This is an annual plant, with a smooth, branching stem 
about fifteen inches high. The leaves are oblong, stemless, 
thick, and fleshy, and of a bright, glossy-green color ; the 
flowers are numerous, large, rose-colored, showy, and orna- 
mental ; the seeds are oblong, yellowish, somewhat vesiculous, 
and retain their vitality five years, — ■ twenty-two hundred are 
contained in an ounce. 

Soil and Culture. — It succeeds best in a light, warm soil. 
Prepare a bed four feet and a half wide, spade it thoroughly 
over, rake the surface smooth and fine, and sow the seed in 
drills fourteen inches apart. The first sowing should be made 
the last of April, or early in May ; and afterwards, for a suc- 
cession, sow a row or two every fortnight till July. 

Use. — It is used as a salad, and is said to be superior to 
the Common Fetticus, or Corn-salad. 

"When in blossom, the plant presents a beautiful appear- 
ance, and well deserves a place in the flower-garden. 



WATER-CRESS. 

Sisymbrium nasturtium. Nasturtium officinale. 

Water-cress is a hardy, aquatic perennial ; and is found 
growing naturally, in considerable abundance, about ponds, 
and in ditches and small running streams. When in blos- 

51 



402 SALAD PLANTS. 

som, the plant is about two feet in height, or length ; the 
leaves are winged, with five or six pairs of rounded leaflets, 
and, in deep water, are often immersed, or float upon the sur- 
face ; the flowers are small, white, four-petaled, and terminate 
the stalks in loose spikes; the seeds are very small, reddish- 
brown, and retain their powers of germination five years, — 
nearly a hundred and twenty thousand are contained in an 
ounce. 

Planting and Culture. — " Water-cress is of the best 
quality when grown in running streams and gravelly soil." 
The roots may be planted in spring, in situations where the 
water is from four to eight inches deep. After they arc esta- 
blished, the plants will rapidly increase, both from the natural 
distribution of the seeds and the spreading of the roots, and 
soon entirely cover the surface of the water with foliage. 
It may be grown with trifling cost in any small collection of 
water, and can be easily introduced by dropping a few plants 
about the borders at the time of the ripening of the seeds. 
In many localities, it is found growing in spontaneous abun- 
dance ; and one of the best and most healthful of salads may 
be obtained for the mere labor of gathering. 

Varieties. — There are three described varieties, — the 
Green-leaved, the Small Brown- leaved, and the Large 
Brown-leaved. These differ slightly, if at all, in flavor ; 
though the Brown-leaved is generally preferred : having a 
fine appearance, and a small proportion of stalk to the leaves, 
it is most salable in the market. The variations in foliage 
and habit do not appear to be caused by the quantity or 
quality of the water in which the plants are grown, as the 
three kinds are found growing together. " The Green- 
leaved is the easiest of cultivation, and the Small Brown-leaved 
is the hardiest. The Large Brown-leaved is the best, and is 
the only one which can be well grown in situations where 
shallow water is not to be obtained." — Trims. 

Gathering and Use. — "The shoots are cut for market, not 



WINTER-CRESS. 403 

broken off, as is the usual mode of gathering Cress in its 
natural state, and which is found to be very injurious to the 
plants in the beds. After they have been cut about three 
times, they begin to stock ; and then, the oftener they are cut, 
the better. In summer, it is necessary to keep them very 
closely cut ; and in water of a proper depth, and with a good 
soil, each bed supplies a gathering once a week." 

It is extensively employed as an early spring salad ; and, 
on account of its warm and pleasant taste, is by many per- 
sons preferred to all other salad plants. 



WINTER-CRESS. 

Barbarea. American Winter-cress. Belle-Isle Cress. Scurvy-grass, of 
some localities. Barbarea prsecox. 

Stems from twelve to fifteen inches high ; leaves lyrate, 
the terminal lobe round ; flowers small, in erect, loose, ter- 
minal spikes, or groups ; the seeds are small, wrinkled, of a 
grayish color, and retain their vitality three years. Intro- 
duced from Europe, and naturalized in the Northern States. 



Common "Winter-Cress, or Yellow Rocket. 
Barbarea vulgaris. 

This species somewhat resembles the foregoing ; and, like 
it, grows naturally in moist, shady situations. It is distin- 
guished by its longer, more erect, and more slender pods. 

Soil and Cultivation. — Both of the species are hardy, 
perennial plants ; and are raised from seeds, which should be 
sown in April or May, in shallow drills a foot apart. For a 
succession, a few seeds may be sown at intervals of three or 
four weeks till August. For winter use, sow, and subse- 
quently cultivate, as Winter Spinach. 



404 MAD PLAN I 

/ r se. — As soon as the plants have made sufficient growth, 
they may be cut for use. The outer leaves should be first 
gathered, and the flower-stalks cut or nipped off as they make 
their appearance, in order to render the plants strong and 
stocky, and to promote the growth of the leaves ; these 
being the parts of the plants used. They are served as Cress, 
which they resemble in flavor. 



WOOD-SORREL. 
Oxalis acetocella. 

Wood-sorrel is a hardy, perennial plant ; growing naturally 
in woods, in cool and shaded situations. The leaves are radi- 
cal, inversely heart-shaped, and produced three together at 
the extremity of quite a long stem, or petiole ; the flower- 
stalk is entirely leafless, and supports a solitary bell-shaped 
flower, the petals of which are white, finely lined or striped 
with purple ; the seed-vessels are of an oblong form, five- 
angled, and, when ripe, burst open by the touch, in the 
manner of those of the Impatiens noli me tangere, or Common 
Balsam, of the flower-garden ; the seeds are quite small, and 
of a reddish-brown color. 

The flowers are produced in May and June, and the seeds 
ripen in July. 

Propagation and Culture. — It may be propagated either by 
seeds or by dividing the roots. The soil should be rich and 
moist ; and the seeds may be sown in April or May, in shallow 
drills ten or twelve inches apart; or the roots maybe divided 
in spring or autumn, and set in rows the same distance 
asunder. 

Use. — The leaves possess a pleasant, acid taste ; and are 
mixed with salads, to which they impart an agreeable, refresh- 
ing flavor. The plant is considered one of the most valuable 
of all vegetables cultivated for their acid properties. 



WORMS. 405 



WORMS. 

Astragalus hamosus. 



A hardy, annual plant, indigenous to the south of Europe. 
Stem ten or twelve inches long, recumbent ; leaves pinnate, 
with ten or twelve pairs of quite small leaflets ; flowers yel- 
low, produced five or six together at the extremity of quite 
a long stem, or peduncle ; the seed-pods are about two inches 
long, nearly a fourth of an inch thick, peculiarly bent or 
curved, and contain ten or twelve brown seeds. 

There is but one species or variety cultivated. 

Sowing and Culture. — The plants may be started by sow- 
ing the seeds in a hot-bed in March, or the seeds may be 
sown in the open ground in May. They are cultivated in 
rows fourteen inches apart, and ten or twelve inches apart 
in the rows ; and are also grown in groups, or hills, three or 
four together. The plants blossom in July, and the pods 
attain their growth in August and September. 

Use. — The pods, in their green state, much resemble some 
descriptions of worms ; and, like Caterpillars (Scorpiurus) and 
Snails (Medicago), are sometimes placed on dishes of salad to 
excite curiosity, or for pleasantly surprising the guests at 
table. Though inoffensive, they are seldom eaten. 



406 OLERACEOUS PLANTS. 



CHAPTER VIII. 
OLERACEOUS PLANTS. 



Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Cori- 
ander. Costmary. Cumin. Dill. Fennel. Lavender. Lovage. 
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary. 
Sage. Savory. Spearmint. Tansy. Thyme. 



ANGELICA. 

Angelica archangelica. 

Angelica is a native of Hungary and Germany, and is also 
indigenous to Great Britain. It is a hardy, biennial plant, 
with a cylindrical, hollow, herbaceous stem four or five feet 
high. The radical leaves are from two to three feet long, 
compound, or divided in threes, purplish-red at the base ; 
flowers small, pale-yellow, in large, terminal, spherical 
umbels ; the seeds are of a yellowish color, oblong, flat- 
tened on one side, convex on the opposite, ribbed, thin, and 
membraneous on the borders, and retain their germinative 
power but a single season, — nearly six thousand are con- 
tained in an ounce! 

Soil and Culture. — The plants thrive best in damp, and 
even wet, localities ; but may be grown in any good, well- 
enriched soil. As the seeds soon lose their vitality, they 
should be sown in August, immediately after ripening. Make 
a small bed, sow the seeds in drills ten inches apart, and 
cover three-fourths of an inch deep. In this seed-bed allow 
the young plants to remain until the following spring, when 
they should be set out two feet asunder in each direction. 
The stalks will be fit for use in May and June of the follow- 



ANISE. 407 

I 

ing year. If the flower-stem is removed as it makes its 
appearance, the plants will put forth fresh sprouts from the 
sides of the root, and survive three years ; but when allowed 
to blossom, and to perfect their seeds, the plants soon after 
perish. 

Use. — Angelica was formerly used, after being blanched, 
as a salad, like Celery. In the vicinity of London, it is raised 
to a considerable extent for confectioners, — the tender leaf- 
stalks and flowering-shoots serving as a basis for sweetmeat. 
The seeds are sometimes employed for flavoring liquors. 



ANISE. 
Pimpinella anisum. 

This is an annual plant, originally from Egypt. Though 
but little cultivated in this country, neither our soil nor cli- 
mate is unsuitable : and it might be successfully, if not 
profitably, grown in the Middle and warmer parts of the 
Northern States. Large quantities of the seeds are raised on 
the Island of Malta and in some parts of Spain, and thence 
exported to England and America for the purpose of distilla- 
tion or expression. 

The stem is from a foot and a half to two feet high, and 
separates into numerous slender branches ; the leaves are 
twice pinnate, — those of the upper part of the stalk divided 
into three or four narrow segments ; the flowers are small, 
yellowish-white, produced in large, loose umbels, at the ex- 
tremities of the branches ; the seeds are of a grayish-green 
color, oblong, slightly bent or curved, convex and ribbed on 
one side, concave on the opposite, and terminate in a small 
bunch, or knob, — nearly nine thousand are contained in an 
ounce, and they retain their vitality three years. 

Culture. — Anise is raised from seeds sown annually, and 
thrives best in light, rich, comparatively dry soil, and in a 



408 OLERACEOUS PLANTS. 

» 

warm, sunny situation. As early in spring as the appearance 
of settled warm weather, lay out a bed four feet and a half 
wide, and as long as may be desired ; spread on a thin dress- 
ing of well-digested compost, and spade it thoroughly in with 
the soil ; then rake the surface fine and even, and sow the 
seed thinly in drills twelve inches apart and an inch deep, 
allowing an ounce of seed for a hundred and fifty linear feet. 
When the plants are an inch high, thin them to five or six 
inches apart ; and, as they increase in size, keep the ground 
between the rows loose, and the spaces between the plants free 
from weeds. Towards the close of the season, the seed will be 
ripened sufficiently for harvesting; when the plants should 
be pulled up, and spread in a sunny place until dry. The 
seed should then be threshed from the heads, riddled and 
winnowed, and again exposed to the sun, or spread in a dry, 
airy room, to evaporate any remaining moisture ; when they 
will be ready for use or the market. 

In field culture, the grower should follow substantially the 
same method, with the exception of laying out the ground ; 
omitting, in this particular, its division into beds. After the 
land has been well prepared, the seed can be sown with great 
facility by a common sowing-machine, adjusted as when em- 
ployed lor sowing carrots. At the time of harvesting, the 
plants may be cut near the surface of the ground, or even 
mowed ; thereby avoiding much of the inconvenience arising 
from the soil that adheres to the roots when the plants are 
pulled up. 

There are no varieties. 

Use. — The seeds and leaves are used both in medicine 
and cookery. The green leaves are employed in salads, and. 
for seasoning and garnishing, like Fennel. The seeds have 
a fragrant odor, a pleasant, warm taste, and are highly car- 
minative. Large quantities are used fur distillation and in 
flavoring liquors, and also for expressing for their essential 
oil. 



BALM. 409 



BALM. 

Melissa officinalis. 

A hardy, perennial plant, from the south of Europe. The 
stalk is four-sided, branching, and from two to three feet 
high ; leaves opposite, in pairs, ovate, toothed on the borders ; 
the flowers are small, nearly white, produced in spikes, or 
clusters, at or near the top of the plant. 

Soil, Propagation, and Culture. — Any warm, mellow, gar- 
den soil is suited to its growth. It is generally propagated 
by dividing the roots, which may be done either in spring or 
in autumn. After thoroughly stirring the soil, set the roots in 
rows fifteen inches apart, and a foot apart in the rows. Un- 
der good management, the plants will soon completely cover 
the surface of the ground, and the bed will not need renewal 
for many years. 

Gathering. — If required for drying, the plants should be 
cut as they come into flower, separating the stems at the surface 
of the ground. They should not be exposed to the sun in 
drying, but placed in an airy, shady place, and allowed to dry 
gradually. The leaves, in their green state, may be taken 
directly from the plants as they are required for use. 

Use. — The plant has a pleasant, lemon-like odor ; an 
agreeable, aromatic taste ; and, in flavoring certain dishes, is 
used as a substitute for lemon-thyme. It is beneficial in 
hemorrhage, and other diseases of the lungs ; and, in the 
form of tea, constitutes a cooling and grateful diluent in 
fevers. A mixture of balm and honey, or sugar, is some- 
times applied to the interior of beehives, just previous to 
receiving the swarm, for the purpose of " attaching the colony 
to its new settlement." 



410 OLERACEOUS PLANTS. 



BASIL. 
Ocymum. 

There arc two species of Basil cultivated in gardens ; viz., 
the Common Sweet Basil (O. basilicum) and the Small Bush 
Basil {(). minimum). Of the Common Sweet Basil, there are 
three varieties ; and of the Bush Basil, two varieties. They 
are all annuals, and are grown from seeds, which are black, 
small, oblong, and retain their vitality from six to ten years. 

Common Sweet Basil. 
Large Sweet Basil. Ocymum basilicum. 

Stem from a foot to a foot and a half in height ; leaves 
comparatively large, green, ovate, sharply pointed ; flowers 
white, in whorls at the extremities of the stems and branches. 
The whole plant, when bruised, is highly aromatic ; having 
the odor and flavor of cloves. 

The seeds of the Common Sweet Basil, and also those of 
the two following varieties, may be sown in a hot-bed in 
March, and the plants set out in May in rows a foot apart, 
and five or six inches apart in the rows ; or the seeds may be 
sown in the open ground the last of April or early in May, 
and the plants thinned while young, as directed for trans- 
planting. In removing the plants from the hot-bed, retain as 
much of the earth about the roots as possible ; water freely 
as soon as transplanted, and also in dry weather; and they 
will soon yield an abundance of tender stems and leaves. 

J in idles. — 

Purple Basil. 

Basilic grand violet. T*/7. 
Leaves and flowers purple. When grown in sunny situa- 
tions, the leaf-stems and young branches are also purple. In 



BASIL. 411 

other respects, the variety is similar to the Common Sweet 
Basil. Its properties and uses are the same. 

Lettuce-Leaved Basil. Vil. 

The leaves of this variety are large, pale-green, wrinkled 
and blistered like those of some kinds of Lettuce : whence the 
name. It resembles the foregoing varieties in taste and odor, 
and is used for the same purposes. 

Bush Basil. 
Ocymum minimum. 
The Bush Basils are small, low-growing, branching plants ; 
and are propagated and cultivated like the Common Sweet 
Basil. 

Green Bush Basil. 

Basilic fin vert. Vil. 

Stem about eight inches high ; leaves small, green, oval ; 

flowers white, produced in whorls about the upper portion 

of the principal stalk and towards the extremities of the 

branches. 

Purple Bush Basil. 
Basilic fin violet. Vil. 
Leaves purple. In other respects, similar to the Green 
Bush Basil. 

Use. — The leaves and young branches have a strong, 
clove-like taste and odor, and are used in highly seasoned 
soups and meats. They are also sometimes added to salads. 
For winter use, the stalks are cut while in flower, dried, 
powdered, and preserved, like other pot-herbs. 



412 OLEB ICEOUS PLAXTS. 



BORAGE. 

Borago officinalis. 

Borage is generally classed as a hardy annual, though it is 
sometimes biennial. Stem two feet high ; the leaves are 
oval, alternate, and, in common with the stalk and branches, 
thickly set with stiff, bristly hairs ; the flowers are large and 
showy, — they are red, white, or blue, and often measure more 
than an inch in diameter ; the seeds are large, oblong, 
slightly curved, and retain their germinative property three 
years. 

Soil and Cultivation. — Borage thrives best in light, dry 
soil. The seeds are sown in April or May, in drills ten or 
twelve inches apart, and half an inch deep. They should be 
sown quite thinly, or so as to secure a plant for every six or 
eight inches ; to which distance they should be thinned. 
When a continued supply is required, a second sowing should 
be made in July. The plants seed abundantly; and, when 
once introduced into the garden, spring up spontaneously. 

I r se. — The plant is rarely cultivated and little used in this 
country. It is sometimes employed as a pot-herb, and the 
young shoots are occasionally mixed in salads. They are also 
sometimes boiled and used as Spinach. The flowers make a 
beautiful garnish, and it is well worthy cultivation as an 
ornamental plant. " The stalks and foliage contain a large 
proportion of nitre ; and, when dried, burn like match- 
paper. "' 

Varieties. — There are several varieties, differing slightly, 
except in the color of the flowers; the Red -flowering, 
White -flowering, and Blue - flowering being the principal. 
A variety, with variegated foliage, is described by some 
authors. Miller states that " they generally retain their dis- 
tinctions from seeds." 



CARAWAY. 413 



CARAWAY. 

Carum carui. 

The Common Caraway is a hardy, biennial plant ; a native of 
various parts of Europe ; and, to a considerable extent, natu- 
ralized in this country. The root is long and tapering 1 , of a 
yellowish-white color, and about three-fourths of an inch in 
diameter near the crown or at its broadest part ; the flesh of 
the root is white, fine-grained, with a flavor not unlike that 
of the carrot ; the flower-stalks are put forth the second 
season, and are about two feet and a half in height, with 
numerous spreading branches ; the leaves are finely cut, or 
divided, and of a deep-green color; the flowers are small, 
white, and produced in umbels at the ends of the branches ; 
the seeds, which ripen quite early in the season, are of an 
oblong form, somewhat curved, furrowed, slightly tapering 
towards the extremities, of a clear olive-brown color, and 
pleasant, aromatic flavor and odor, — nearly eight thousand 
five hundred seeds are contained in an ounce, and they retain 
their vitality three years. 

Soil and Cultivation. — Caraway is one of the hardiest of 
plants, and succeeds well in almost any soil or situation. In 
the coldest parts of the United States, and even in the Cana- 
das, it is naturalized to such an extent about fields and mow- 
ing lands, as to be obtained in great abundance for the mere 
labor of cutting up the plants as the ripening of the seeds takes 
place. 

"When cultivated, the sowing may be made in April or May : 
but, if sown just after ripening, the seeds not only vegetate 
with greater certainty, but the plants often flower the ensuing 
season ; thus saving a summer's growth. Sow in drills twelve 
or fifteen inches apart, and cover half an inch deep. When 
the plants are w r ell up, thin to six or eight inches apart, and 
keep the ground loose, and free from weeds. The seeds will 



414 OLERACEOUS PLANTS. 

ripen in the July of the year after sowing. For other methods 
of culture, see CoRIANDKR. 

Use. — It is principally cultivated for its seeds, which con- 
stitute an article of some commercial importance ; a large 
proportion, however, of the consumption in this country being 
supplied by importation from Europe. They are extensively 
employed by confectioners, and also for distillation. They are 
also mixed in cake, and, by the Dutch, introduced into cheese. 

It is sometimes cultivated for its young leaves, which are 
used in soups and salads ; or as a pot-herb, like Parsley. The 
roots are boiled in the manner of the Carrot or Parsnip, and 
by some preferred to these vegetables ; the flavor being con- 
sidered pleasant and delicate. 

There are no described varieties. 



CLARY. Loud. 
Clary Sage. Salvia sclarea. 

Clary is a hardy, biennial plant. It is indigenous to the 
south of Europe, and has been cultivated in gardens for up- 
wards of three centuries. The radical leaves are large, rough, 
wrinkled, oblong-heart-shaped, and toothed on the margin ; 
stalk two feet high, four-sided, clammy to the touch ; flowers 
pale-blue, in loose, terminal spikes ; seeds round, brownish, 
and, like others of the family, produced four together, — they 
retain their vitality two years. 

Solving and Culture. — It is generally grown from seeds, 
which are sown annually in April or May, in drills fifteen or 
eighteen inches apart, and half or three-fourths of an inch 
deep. "When the young plants are two or three inches high, 
thin them to ten or twelve inches apart, and treat the grow- 
ing crop in the usual form during summer. The leaves will 
be in perfection in the ensuing autumn, winter, and spring ; 



CORIANDER. 415 

and the plants will blossom, and produce their seeds, in the 
following summer. 

Use. — The leaves are used for flavoring soups, to which 
they impart a strong, peculiar flavor, agreeable to some, but 
unpleasant to most persons. It has some of the properties of 
Common Sage, and is occasionally used as a substitute. 

The plant is seldom employed in American cookery, and is 
little cultivated. 



CORIANDER. Law. 
Coriandrum sativum. 

A hardy annual, supposed to have been introduced from 
the south of Europe, but now naturalized in almost all tem- 
perate climates where it has once been cultivated. 

Stem about two feet in height, generally erect, but, as the 
seeds approach maturity, often acquiring a drooping habit; 
stem-leaves more finely cut or divided than those proceeding 
directly from the root, and all possessed of a strong and 
somewhat disagreeable odor. The generic name is derived 
from Koris (a bug), with reference to the peculiar smell of its 
foliage. Flowers white, produced on the top of the plant, at 
the extremities of the branches, in flat, spreading umbels, or 
bunches ; seeds globular, about an eighth of an inch in dia- 
meter, of a yellowish-brown color, with a warm, pleasant, 
aromatic taste, — they become quite light and hollow by age, 
and are often affected by insects in the manner of seed-pease. 
Though they will sometimes vegetate when kept for a longer 
period, they are not considered good when more than two 
years old. 

'Propagation and Cultivation. — Like all annuals, it is propa- 
gated from seed, which should be sown in April or May, in 
good, rich, mellow soil well pulverized. Sow in drills made 
fourteen or sixteen inches asunder and about three-fourths 



416 OLEUACEOUS PLANTS. 

of an inch in depth, and thin to nine inches in the rows. It 
soon runs to flower and seed, and will he ready for harvest- 
ing in July or August. 

In the south of England, Coriander is generally cultivated 
in connection with Caraway ; eighteen pounds of Caraway 
seed being mixed with fifteen pounds of Coriander for an 
acre. The Coriander, being an annual, yields its crop the 
first season. After being cut, it is left on the field" to dry, 
and the seeds afterwards beaten out on cloths ; the facility 
with which these are detached not admitting of the usual 
method of harvesting. 

An unquestionably preferable mode of cultivation would 
be to sow them both in drills alternately, by which means 
the Caraway would be more easily hoed and cleaned after the 
removal of the Coriander. 

Use. — It is generally cultivated for its seeds, which are 
used to a considerable extent by druggists, confectioners, and 
distillers. In the garden, it is sometimes sown for its leaves, 
which are used as Chervil in soups and salads ; but, when so 
required, a sowing should be made at intervals of three or 
four weeks. 

There are no varieties. 



COSTMAKY, OR ALECOST. 

Balsamita vulgaris. 

Costmarv is a hardy, perennial plant, with a hard, creeping 
root, and an erect, branching stem two or three feet high. The 
radical leaves, which arc produced on long footstalks, are oval, 
serrated, and of a grayish color, — those of the stalk are 
sessile, smaller than the radical ones, but similar in form ; 
the 1 flowers arc deep-yellow, in erect, terminal, spreading 
corymbs ; the seeds arc small, slightly curved, and of a gray- 
ish-white color. 



CUMIN. 417 



Hoary-Leaved Costmary. Loud. 

A variety with deeply divided and hoary leaves, less fra- 
grant than the preceding. 

Propagation and Cultivation. — Costmary may be cultivated 
in almost any description of soil or situation. It is sometimes 
grown from seeds, but is generally propagated by dividing 
the roots, which increase rapidly, and soon entirely occupy 
the ground. They are taken up for planting out either in 
spring or autumn, and should be set two feet apart in each 
direction. By occasionally thinning out the plants as they 
become too thick, a bed may be continued many years. 

Use. — The plant has a soft, agreeable odor, and is some- 
times used as a pot-herb for flavoring soups. The leaves are 
used in salads, and also for flavoring ale or beer : hence the 
name "Alecost." 



CUMIN. 

Cuminum cyminum. 

Cumin is a native of Egypt. It is a tender, annual plant, 
from nine to twelve inches high. The leaves are deep-green, 
and divided into long, linear segments, not unlike those of 
Fennel ; the flowers are white or pale-blue, and produced in 
small umbels at the extremities of the branches; the seeds 
are long, furrowed, of a pale-brownish color, and somewhat 
resemble those of Anise, — about seven thousand are con- 
tained in an ounce, and they retain their power of germina- 
tion three years. 

Soil and Cultivation. — Cumin requires a light, warm, 
loamy soil. The seed should be sown about the beginning of 
May, in drills fourteen inches apart and half an inch deep 
"When the plants are well up, they should be thinned to three 
or four inches apart in the lines. The treatment of the grow- 

53 



418 OLERACEOUS PLANTS. 

ing crop, and the usual method of harvesting, are the same as 
directed for Anise or Coriander. 

The seed is sometimes sown broadcast ; the soil being first 
finely pulverized, and raked smooth and even. This may be 
successfully practised upon land naturally light and warm, if 
free from weeds. 

Though a native of a w r arm climate, Cumin may be success- 
fully grown throughout the Middle States, and in the warmer 
portions of the Northern and Eastern. 

Use. — The plant is cultivated for its seeds, which are car- 
minative, and used as those of Caraway and Coriander. They 
are sometimes employed for flavoring spirits. 

The plant is rarely grown, and the seeds are but little used, 
in the United States. There are no varieties. 



DILL. Loud. 
Anethum graveolens. 

Dill is a hardy, biennial plant. There is but one species 
cultivated, and there are no varieties. The stem is erect and 
slender, and the leaves are finely divided ; the flowers are 
produced in June and July of the second year, and the seeds 
ripen in August. The plant resembles Fennel in its general 
character, though smaller and less vigorous. 

Propagation and Cultivation. — Dill flourishes best in light 
soil, and is propagated from seeds sown annually. As these 
retain their vitality but a single year, and, even when kept 
through the winter, vegetate slowly, they are frequently 
sown late in summer, or early in autumn, immediately after 
ripening. The drills are made a foot apart, and the seeds 
covered half an inch deep. The young plants should be 
thinned to six inches apart in the rows ; and the leaves may 
be gathered for use from July till winter, and in the following 
spring till the plants have run to flower. 



FENNEL. 419 

Use. — " The whole plant is strongly aromatic. Its leaves 
are used to give flavor to pickles, particularly cucumbers ; 
and occasionally are added to soups and sauces : the seeds 
are also employed for flavoring pickles. All parts of the 
plant are used in medical preparations." 



FENNEL. 

Foeniculum. 

Three species of Fennel are cultivated, differing not only 
in habit, but, to some extent, in their properties. The stems 
vary in height from two to four feet, and are smooth and 
branching ; the flowers are yellow, in terminal umbels ; the 
seeds are oval, ribbed, or furrowed, generally of a light, 
yellowish-brown color, and retain their vitality from three to 
five years. 

Soil, Sowing, and Culture. — A light, dry soil is best adapt- 
ed to the growth of Fennel ; though it will thrive well in any 
good garden loam. It is generally raised from seeds, which 
may be sown in August, just after they ripen, or in April and 
May. They are generally sown in drills fifteen or eighteen 
inches apart, and about three -fourths of an inch deep, — the 
young plants being afterwards thinned to twelve or fifteen 
inches apart in the drills ; or a few seeds may be scattered 
broadcast on a small seed-bed, raked in, and the seedlings, 
when two or three inches high, transplanted to rows, as 
before directed. 

Fennel is sometimes propagated by a division of the roots 
and by offsets. This may be performed either in spring, 
summer, or autumn. Set the roots, or shoots, fifteen inches 
apart in each direction ; and they will soon become stocky 
plants, and afford an abundance of leaves for use. When 
cultivated for its foliage, the flowering-shoots should be cut 
off as they may make their appearance, to encourage the 



420 OLERACEOUS PLANTS. 

production of fresh shoots, and to give size and succulency to 
the leaves. 

The species and their peculiar uses are as follow : — 

Common or Bitter Fennel. 
Foeniculum vulgare. 

A perennial species, with deep, strong, fleshy roots ; stem 
three or four feet high, with finely divided leaves. The 
flowers are put forth in July, and the seeds ripen in August : 
the latter are about one-sixth of an inch long, of a greenish- 
brown color, and, in common with the leaves, of a decidedly 
bitter taste. 

Soil, Sowing, and Culture. — This species may be grown in 
almost any soil or situation. Sow the seeds soon after ripen- 
ing, or early in spring. The plants require no other care 
than to be kept free from weeds. 

Use. — The young leaves are used for flavoring soups and 
sauces, and are sometimes mixed in salads. The seeds are 
carminative, and the roots and leaves have reputed medicinal 
properties. 

Dark-Green Leaved. Loud. 

A variety with deep-green foliage. Its uses, and modes 
of culture, are the same as those of the foregoing species. 

Florence or Italian Fennel. Mill. 
Finochio. Sweet Azorian Fennel. Foeniculum dulce. 

Quite, distinct from the Common Fennel, and generally cul- 
tivated as an annual. The stem, which is about eighteen 
inches high, expands near the surface of the ground ; and, 
when divided horizontally, presents an oval form, measuring 
four or five inches in one direction, and two inches in the 
opposite. The flowers are produced in umbels, as in the 



FENNEL. 421 

other species. The seeds are slender, yellow, somewhat 
curved, sweet and pleasant to the taste, and of an agreeable, 
anise-like odor. 

Sowing and Culture. — The plant should be grown in well- 
enriched, mellow soil. Sow the seeds in April or May, 
thinly, in shallow drills from eighteen inches to two feet 
apart. Half an ounce of seeds will be sufficient for fifty 
feet of drill ; or, by transplanting when they spring up too 
thickly, will furnish seedlings for a hundred feet. 

The plants should be eight or ten inches apart ; and, when 
the stems have attained a sufficient size, they should be 
earthed up for blanching, in the manner of Celery. Two 
or three weeks will be required to perfect this ; and, if pro- 
perly treated, the stems will be found white, crisp, tender, 
and excellent. 

Plants from the first sowing will be ready for use in July 
and August. For a succession, a few seeds may be sown in 
June, or early in July. 

Use. — The blanched portion of the stem is mixed in 
soups, and also used as a salad. It is served like Celery, with 
various condiments ; and possesses a sweet, pleasant, aromatic 
taste. 

It is a popular vegetable in some parts of Europe, but is 
rarely cultivated in this country. 

Sweet Fennel. Mill. 
Malta Fennel. Foeniculum officinale. 
By some writers, this has been described as a variety of the 
Common Fennel ; but its distinctive character appears to be 
permanent under all conditions of soil and culture. The leaves 
are long and narrow, and, compared with those of the last 
named, less abundant, and not so pointed. The stem is also 
shorter, and the seeds are longer, more slender, and lighter 
colored. 



422 OLERACEOUS PLANTS. 

Sowing and Cultivation. — It is propagated and cultivated 
as the Common Fennel. 

Use. — It is used in all the forms of the last named. The 
seeds have a sweet, pleasant, anise-like taste and odor, arc 
strongly carminative, and yield an essential oil by distilla- 
tion. 



LAVENDER. 

Lavendula spica. 

Lavender is a hardy, low-growing, shrubby plant, origi- 
nally from the south of Europe. There are three varieties ; 
and they may be propagated from seeds by dividing the 
roots, or by slips, or cuttings. 

The seeds are sown in April or May. Make the surface 
of the soil light and friable, and sow the seeds in very shal- 
low drills six inches apart. When the seedlings arc two or 
three inches high, transplant them in rows two feet apart, 
and a foot apart in the rows. 

The slips, or cuttings, are set in April, two-thirds of the 
length in the soil, and in rows as directed for transplanting 
seedlings. Shade them for a few days, until they have taken 
root ; after which, little care will be required beyond the or- 
dinary form of cultivation. 

The roots may be divided either in spring or autumn. 
Though Lavender grows most luxuriantly in rich soil, the 
plants are more highly aromatic, and less liable to injury 
from severe weather, when grown in light, warm, and gra- 
velly situations. 

Use. — Lavender is sometimes used as a pot-herb, "but is 
more esteemed for the distilled water which bears its name, 
and which, together with the oil, is obtained in the greatest 
proportion from the flower-spikes which have been gathered 
in dry weather, and just before the flowers are fully expand- 
ed. The oil of lavender is obtained in the ratio of an ounce 
to sixty ounces of dried flowers." — Lair. 



LAVENDER. 423 

" In the neighborhood of Mitcham, in Surrey, England, 
upwards of two hundred acres are occupied with Lavender 
alone." — Thomp. 

Varieties. — 

Broad-Leaved Lavender. Mill. 
Spike Lavender. 

Compared w T ith the Common Lavender, the branches of 
this variety are shorter, more sturdy, and thicker set with 
leaves ; the latter being short and broad. 

The Broad-leaved Lavender rarely blossoms ; but, when 
this occurs, the leaves of the flower-stalk are differently 
formed from those of the lower part of the plant, and some- 
what resemble those of the Common variety. The stalks are 
taller, the spikes lower and looser, and the flowers smaller, 
than those of the last named. 



Common or Blue-Flowering Lavender. 
Narrow-leaved Blue-flowering. 

A shrubby, thickly-branched plant, from a foot to upwards 
of three feet high, according to the depth and quality of the 
soil in which it is cultivated. The leaves are opposite, long, 
and narrow ; flowers blue or purple, in spikes. 

The whole plant is remarkably aromatic ; but the flowers 
have this property in a greater degree than the foliage or 
branches. The plants are in perfection in July and August, 
and are cut for drying or distillation, close to the stem, as the 
blossoms on the lower part of the spikes begin to change to 
a brown color. 

Narrow-Leaved White-Flowering. 

A sub-variety of the Common Lavender, with white flowers. 
It is of smaller growth and less hardy than the last named, 
though not so generally cultivated. Its properties and uses 
are the same. 



424 OLERACEOUS PLANTS. 



L O V A G E. 

Ligusticum levisticum. 

Lovage is a hardy, perennial plant, "with a hollow, chan- 
nelled, branching stem six or seven feet high. The leaves are 
winged, smooth, deep, glossy-green, and somewhat resemble 
those of Celery ; the flowers are yellow, and produced in 
large umbels at the extremities of the branches ; the seeds 
are oblong, striated, of a pale, yellowish-brown color, and 
retain their gcrminative powers but one year. 

Soil, Propagation, and Culture. — Lovage requires a deep, 
rich, moist soil ; and is propagated either by seeds or di- 
viding the roots. The seeds should be sown in August, 
or immediately after ripening ; as, when sown in spring, they 
seldom vegetate well. When the young plants have made a 
growth of two or three inches, they should be transplanted 
three feet apart in each direction ; and, when well established, 
will require little care, and continue for many years. 

The roots may be divided in spring or autumn ; and should 
be set three feet apart, as directed for seedling plants ; cover- 
ing the crowns three inches deep. 

Use. — Lovage was formerly cultivated as an esculent ; but 
its use as such has long been discontinued. It is now culti- 
vated for its medicinal properties ; both the seeds and roots 
being used. The latter are large, fleshy, dark-brown with- 
out, yellowish within, and of a peculiar, warm, aromatic 
taste. They are sliced and dried, and iii this state are used 
to some extent by confectioners. The seeds are similar to 
the roots in taste and odor, but have greater pungency. In 
appearance and flavor, the plant is not unlike Celery. 

There are no varieties. 



MARIGOLD. 425 



MARIGOLD. 

Pot Mangold. Calendula officinalis. 

This hardy annual is a native of France and the south of 
Europe. Aside from its value for culinary purposes, its large, 
deep, orange-yellow flowers are showy and attractive ; and it 
is frequently cultivated as an ornamental plant. The stem is 
about a foot in height ; the leaves are thick and fleshy, round- 
ed at the ends, and taper to the stalk ; the flowers are an 
inch and a half or two inches in diameter, yellow, — differing, 
however, in depth of color, and single or double according to 
the variety ; the seeds are large, light-brown, much curved 
and contorted, and very irregular both in their size and 
form. 

Sowing and Cultivation. — The plant is of easy culture. 
The seeds are sown in autumn, just after ripening ; or in 
April, May, or June. Make the drills a foot apart ; cover the 
seed three-fourths of an inch deep ; and, when the plants are 
an inch or two inches high, thin them to eight or ten inches 
apart. Plants from the first sowing will blossom early in July, 
and continue in bloom until destroyed by frost. 

Gathering. — The flowers are gathered when fully ex- 
panded, divested of their calyxes, and spread in a light, 
airy, shaded situation until they are thoroughly dried. They 
are gathered as they come to perfection ; for, when the plants 
are allowed to ripen their seeds, they become much less pro- 
ductive. 

To raise Seed. — Leave one or two of the finest plants, 
without cutting the flowers ; and, when the heads of seed 
begin to change from a green to a brownish color, cut them 
off, spread them a short time as directed for drying the 
flowers, and pack away for use. 

Use. — The flowers are used in various parts of Europe 
for flavoring soups and stews, and are much esteemed. 

54 



426 oi.KRACEOUS PLANTS. 

Though often grown as an ornamental plant, the flowers arc 
but little used in this country for culinary purposes. 
The varieties are as follow : — 

Common Orange-Flowered.' 

Flowers single, deep orange-yellow, high-flavored. It is 
considered the best variety for cultivation. 

Lemon-Flowered. 

This differs from the foregoing in the paler color of the 
flowers, which are also less aromatic. The plants are not dis- 
tinguishable from those of the Common Orange-flowered. 

Double Orange-Fi.hwi.king. 

Of the same color with the first named, but with fine, 
large, double ornamental flowers. The petals are flat, and 
rest in an imbricated manner, one on the other, as in some 
varieties of the Anemone. It is more productive, but less 
aromatic, than the Single-flowering. 

Double Lemon-Flowering. 

A variety of the second-named sort, with double flowers 
like those of the preceding. 

To raise good seeds of either of the double-flowering 
kinds, all plants producing single flowers must be removed as 
soon as their character is known. W hen the single and 
double-flowering plants are suffered to grow together, the 
latter rapidly deteriorate, and often ultimately become single- 
flowering. 

Childing, or Proliferous Marigold. Loud. 

This variety produces numerous small flowers from the 
margin of the calyx of the large central flowers. It is quite 
ornamental, but of little value as an esculent. 



MARJORAM. 427 



MARJORAM. 

Origanum. 

Common Marjoram. 

Origanum vulgare. 

A perennial species, with a shrubby, four-sided stem, a 
foot and a half high ; leaves oval, opposite, — at the union of 
the leaves with the stalk, there are produced several smaller 
leaves, which, in size and form, resemble those of the Common 
Sweet Marjoram; the flowers are pale-red, or flesh-colored, 
and produced in rounded, terminal spikes ; the plants blossom 
in July and August, and the seeds ripen in September. 

Propagation and Culture. — It may be grown from seeds, 
but is generally propagated by dividing the roots, either in 
spring or autumn. Set them in a dry and warm situation, 
in rows fifteen inches apart, and ten or twelve inches from 
plant to plant in the rows. 

The seeds may be sown in a seed-bed in April or May, 
and the seedlings transplanted to rows as directed for setting 
the roots ; or they may be sown in drills fifteen inches apart, 
afterwards thinning out the young plants to ten inches apart 
in the drills. 

There is a variety with white flowers, and another with 
variegated foliage. 

Use. — The young shoots, cut at the time of flowering and 
dried in the shade, are used as Sweet Marjoram for seasoning 
soups and meats. The whole plant is highly aromatic. 

Sweet Marjoram. 

Knotted Marjoram. Origanum majorana. 

Sweet Marjoram is a native of Portugal. Though a bien- 
nial, it is always treated as an annual ; not being sufficiently 
hardv to withstand the winters of the Middle or Northern 



428 OLERACEOUS PLANTS. 

States in the open ground. The plant is of low growth, with 
a branching stem, and oval or rounded leaves. The flowers, 
which appear in July and August, are of a purplish color, 
and produced in compact clusters, or heads, resembling knots : 
whence the term " Knotted Marjoram " of many localities. 
The seeds are brown, exceedingly small, and retain their ger- 
minative properties three years. 

Solving and Cultivation. — Sweet Marjoram is raised from 
seeds sown annually in April, May, or June. Its propaga- 
tion, however, is generally attended with more or less diffi- 
culty, arising from the exceeding minuteness of the seeds, and 
the liability of the young seedlings to be destroyed by the 
sun before they become established. The seeds are sown in 
drills ten or twelve inches apart, and very thinly covered 
with finely pulverized loam. Coarse light matting is often 
placed over the bed immediately after sowing, to facilitate 
vegetation ; and, if allowed to remain until the plants are 
well up, will often preserve a crop which would otherwise be 
destroyed. 

The seeds are sometimes sown in a hot-bed, and the plants 
set out in May or June, in rows twelve inches apart, and six 
inches apart in the rows. 

Gathering. — The plants, Avhen in flower or fully de- 
veloped, are cut to the ground ; and, for winter use, are 
dried and preserved as other pot-herbs. 

Use. — Sweet Marjoram is highly aromatic, and is much 
used, both in the green state and when dried, for flavoring 
broths, soups, and stuffings. 

Pot Marjoram. 

Origanum onites. 

A perennial species, from Sicily. Stem a foot or more in 
height, branching; leaves oval, comparatively smooth; the 
flowers are small, of a purplish color, and produced in spikes. 



AROMATIC NIGELLA. 429 

Propagation and Cultivation. — The species is propagated, 
and the crop in all respects should be treated, as directed for 
Common Marjoram. The properties and uses of the plant 
are also the same. Both, however, are much inferior to the 
Sweet Marjoram last described. 

Winter Sweet Marjoram. Corb. 
Origanum heracleoticum. 

A half-hardy perennial, from the south of Europe. Stem 
eighteen inches high, purplish ; the leaves are opposite, oval, 
rounded at the ends, and resemble those of Sweet Marjoram ; 
the flowers are white, and are put forth in July and August, 
in spikelets about two inches in length ; the seeds ripen in 
September. 

Propagation and Culture. — It may be grown from seeds, 
but is generally propagated by dividing the roots either in 
the spring or fall, and planting the divisions ten inches apart, 
in rows eighteen inches asunder. It succeeds best in dry 
localities, and requires no other attention than to have the 
soil kept loose, and free from weeds. 

There is a variety with variegated leaves, but differing in no 
other respect from the foregoing. 

Use. — The leaves and young branches are used in soups, 
and stuffing for meats ; and should be cut when just coming 
into flower, and dried in the shade. 



AROMATIC NIGELLA. 

Four Spices. Allspice. Black Cumin. Quatre Epices, of the 
French. Nigella sativa. 

A hardy, annual plant from the East Indies. Stem twelve 
to eighteen inches high, with alternate, sessile, finely divided 
leaves ; the flowers are large, white, variegated with blue ; 



430 OLERACEOUS PLANTS. 

the seeds, which are produced in a roundish capsule, are 
somewhat triangular, wrinkled, of a yellowish color, and 
pungent, aromatic taste, — about thirteen thousand are con- 
tained in an ounce, and they retain their vitality three years. 
There is a species cultivated, the seeds of which are black. 

Soil and Cultivation. — It is always raised from seed, and 
thrives best in light, warm soil. The seed may be sown from 
the middle of April to the middle of May. Pulverize the 
soil well, make the surface smooth and even, and sow in 
drills twelve or fourteen inches apart and about half an inch 
deep. When the plants are two inches high, thin them to 
five or six inches apart in the rows. During the summer, 
cultivate in the usual manner, keeping the soil loose, and 
watering occasionally if the weather be dry ; and in August 
or September, or when the seed ripens, cut off the plants at 
the roots, spread them in an airy situation, and, when suffi- 
ciently dried, thresh out ; after which, spread the seed a short 
time to evaporate any remaining moisture, and they will be 
ready for use. 

Use. — The seeds have a warm, aromatic taste ; and are 
employed in French cookery, under the name of qitatre epiccs, 
or " four spices." 



PARSLEY. 

Apium petroselinum. 

Parsley is a hardy, biennial plant from Sardinia. The 
leaves of the first year arc all radical, compound, rich, deep- 
green, smooth, and shining. When fully developed, the plant 
measures three or four feet in height ; the flowers are small, 
white, in terminal umbels; the seeds are ovoid, somewhat 
three-sided, slightly curved, of a grayish-brown color and 
aromatic taste, — seven thousand are contained in an ounce, 
and they retain their vitality three years. 



PARSLEY- 431 

Soil and Propagation. — Parsley succeeds best in rich, 
mellow soil, and is propagated from seeds sown annually ; 
an ounce of seed being allowed to a hundred and fifty feet of 
drill. 

Sowing. — As the seed vegetates slowly, — sometimes re- 
maining in the earth four or five weeks before the plants 
appear, — the sowing should be made as early in spring as 
the ground is in working condition. Lay out the bed of a 
size corresponding to the supply required, spade it deeply and 
thoroughly, level the surface (making it fine and smooth), 
and sow the seed in drills fourteen inches apart, and half 
an inch deep. When the plants are two or three inches high, 
thin them to eight or ten inches apart ; being careful, in the 
thinning, to leave only the best and finest curled plants. 

According to Lindley, the finest curled kinds will rapidly 
degenerate and become plain, if left to themselves ; while, on 
the other hand, really excellent sorts may be considerably 
improved by careful cultivation. 

The best curled Parsley is obtained by repeated trans- 
plantings. When the seedlings are two inches high, they are 
set in rows ten inches apart, and six inches apart in the rows. 
In about four weeks, they should be again transplanted to 
where they are to remain, in rows eighteen inches apart, and 
fourteen inches apart in the rows. When thus treated, the 
plants become remarkably close, of a regular, rosette-like 
form, and often entirely cover the surface of the ground. 
When grown for competition or for exhibition, this process of 
transplanting is thrice and often four times repeated. 

Seed. — In autumn, select two or three of the finest curled 
and most symmetrical plants ; allow them to remain un- 
plucked ; give a slight protection during winter ; and, in the 
following summer, they will yield abundantly. Much care is 
requisite in keeping the varieties true. This is especially the 
case with the curled sorts. The seed-growers, who value their 
stock and character, select the best and finest curled plants, 



I • ) '.! OLER AC EOUS PLA NT8. 

and allow no others to flower and seed. "When the object is 
to improve a variety, but few seeds are saved from a plant ; 
and, in some cases, but few seeds from a head. 

Use. — The leaves of the curled varieties afford one of the 
most beautiful of garnishes : they are also used for flavoring 
soups and stews. The seeds are aromatic, and are sometimes 
used as a substitute for the leaves ; though the flavor is much 
less agreeable. 

far /dies. — 

Dwarf Curled Parsley. 

Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled. 

A fine, dwarfish, curled variety, long cultivated in England. 
In some gardens, it is grown in such perfection as to resemble 
a tuft of finely curled, green moss. 

It is hardy, and slow in running to seed, but liable to 
degenerate, as it constantly tends to increase in size and 
to become less curled. 

From the Dwarf Curled Parsley, by judicious cultivation and 
a careful selection of plants for seed, have originated many 
excellent sorts of stronger growth, yet retaining its finely 
curled and beautiful leaves. 

Mitchell's Matchless Winter. Thomp. 

A fine, curled sort, larger than the Dwarf Curled ; and, on 
account of its remarkable hardiness, recommended as one 
of the best for winter culture. 

Myatt's Triple-Curled. 

Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled. 
The leaves of this variety are large and spreading, bright- 
green above, paler beneath. When true, the foliage is nearly 
as finely curled as that of the Dwarf, though the plant is 
much larger and stronger in its habit. 



PARSLEY. 433 



Plain Parsley. Tkomp. 

Common Parsley. 

The leaves of this sort are plain, or not curled ; and the 
plant produces them in greater quantity than the curled sorts. 
It is also somewhat hardier. 

For many years, it was the principal variety grown in 
the gardens of this country ; but has now given place to the 
curled sorts, which, if not of better flavor, are generally pre- 
ferred, on account of their superior excellence for garnishing. 

Rendle's Treble Garnishing. Trans. 

A variety of the Dwarf Curled, of larger size ; the leaves 
being as finely curled and equally beautiful. 

Hamburg or Large-Rooted Parsley. M'Int. 
Turnip-rooted Parsley. 

A variety of the Common Plain Parsley, with stronger 
foliage. Though the leaves are sometimes used in the man- 
ner of those of the Common Parsley, it is generally cultivated 
for its fusiform, fleshy roots. 

To obtain these of good size and quality, the soil should 
not be too rich, but deeply and thoroughly trenched. Sow the 
seeds in April or May, in drills a foot or fourteen inches apart, 
and three-fourths of an inch deep ; and, when the seedlings 
are two or three inches high, thin them to six or eight inches 
apart in the rows. Cultivate during the season as carrots or 
parsnips ; and, in October, the roots will have attained their 
growth, and be suitable for use. Take them up before the 
ground closes, cut off the tops within an inch or two of 
the crowns, pack in earth or sand, and store in the cellar for 
winter. 

55 



1-1 1 0LEEACE01 8 PLANTS. 

To raise Seeds. — Reset a few roots in April, two feet 
apart ; or leave a few plants in the open ground during the 
winter. They will blossom in June and July, and ripen their 
Beeds in August. 

Use. — The roots are eaten, boiled as carrots or parsnips. 
In connection with the leaves, they are also mixed in soups 
and steAvs, to which they impart a pleasant, aromatic taste and 
odor. 

Naples or Celery-Leaved Parsley. 
Neapolitan Parsley. Celery Parsley. 

This variety somewhat resembles Celery ; and, by writers 
on gardening, is described as a hybrid between some of the 
kinds of Celery and the Large-rooted or Hamburg Parsley. 
With the exception of their larger size, the leaves arc similar 
to those of the Common Plain Parsley. 

Use. — The leaves are sometimes employed for garnishing ; 
but are generally blanched, and served as Celery. 

Sowing and Cultivation. — The plants are started in a hot- 
bed in March, or the seeds may be sown in a seed-bed in the 
open ground in May. When the seedlings are four or five 
inches high, transplant to trenches two feet apart and six or 
eight inches deep, setting the plants a foot apart in the 
trenches ; afterwards gather the earth gradually about the 
stems, in the process of cultivation ; and, when they are 
sufficiently grown and blanched, harvest and preserve as 
Celery. 

To raise Seeds. — Leave two or three plants unblanched. 
'liny should be eighteen inches asunder, and may remain in 
the open ground during winter. They will flower, and yield 
;i plentiful supply of seeds, the following summer. 



TErPERMINT. 435 



PEPPERMINT. 

Mentha piperita. 

Peppermint is a hardy, perennial plant, introduced from 
Europe, and growing naturally in considerable abundance 
along the banks of small streams, and in rich, wet localities. 
Where once established, it spreads rapidly, and will remain 
a long period. 

Stem smooth, erect, four-sided, and from two to three feet 
in height ; leaves opposite, ovate, pointed, toothed on the 
margin ; flowers purplish, or violet-blue, in terminal spikes ; 
the seeds are small, brown, or blackish-brown, and retain 
their vitality four years. 

Propagation and Culture. — It may be grown from seeds; 
but this method of propagation is rarely practised, as it is 
more readily increased by dividing the roots. 

The agreeable odor, and peculiar, warm, pleasant flavor, of 
the leaves are well known. The plant, however, is little 
used as a pot-herb, but is principally cultivated for distilla- 
tion. For the latter purpose, the ground is ploughed about 
the middle of May, and furrowed in one direction, as for 
drill-planting of potatoes ; making the furrows about eighteen 
inches apart. The best roots for setting are those of a year's 
growth ; and an acre of these will be required to plant ten 
acres anew. These are distributed along the furrows in a 
continuous line, and covered sometimes with the foot as the 
planter drops the roots, and sometimes by drawing the earth 
over them with a hoe. In about four weeks, the plants will 
be well established, and require hoeing and weeding ; which 
is usually performed three times during the season, the culti- 
vation being finished early in August. 

" The cutting and distilling commence about the 25th of 
August, except in very dry seasons, when it stands two or 
three weeks longer, and continues until the 1st of October; 



430 OLERACEOUS PLANT?. 

during which period the plant is in full inflorescence, and the 
lower haves begin to grow sear. It is raked together in 
small heaps ; when it is suffered to wilt ten or twelve hours, 
if convenient. 

" The next year, little is done to the mint-field but to cut 
and distil its product. During this (the second) year, a few 
weeds make their appearance, but not to the injury of the 
crop ; though the most careful of the mint-growers go through 
their fields, and destroy them as much as possible. The 
second crop is not so productive as the first. 

" The third year, little labor is required other than to har- 
vest and distil the mint. The stem is coarser than before, 
and the leaves still less abundant. The weeds this year 
abound, and arc not removed or destroyed ; half or more of 
the product of the field often being weeds. 

" The fourth year, the field is ploughed up early in the 
spring ; and this ' renewing ' is sometimes done every third 
year. 

" The fifth year, without any further attention, produces a 
crop equal to the second; after which, the field is pastured 
and reclaimed for other crops. 

"The first year produces the best quality of oil, the high- 
est yield per acre, and the greatest amount to the quantity of 
herbacre." — F. Stearns. 



ROSEMARY. 

Rosmarinus officinalis. 

Rosemary is a half-hardy, shrubby plant, from three to six 
feet in height. The leaves vary in form and color in the dif- 
ferent varieties ; the flowers arc small, generally blue, and 
produced in axillary clusters ; the seeds are brown, or black- 
ish-brown, and retain their vitality four years. 

Propagation and Cultivation. — Like most aromatic plants, 



ROSEMARY. 437 

Rosemary requires a light, dry soil ; and, as it is not perfectly 
hardy, should have a sheltered situation. The Common 
Green-leaved and the Narrow-leaved are best propagated by 
seeds ; but the variegated sorts are propagated only by cut- 
tings or by dividing the roots. The seeds are sown in April, 
in a small nursery-bed ; and the seedlings, when two or three 
inches high, transplanted in rows two feet apart, and eighteen 
inches apart in the rows. 

When propagated by cuttings, they should be taken off in 
May or June, six inches long, and set two-thirds of the length 
in the earth, in a moist, shady situation : when well rooted, 
transplant as directed for seedlings. The roots may be 
divided in spring or autumn. 

Use. — It is sometimes employed, like other pot-herbs, for 
flavoring meats and soups. It is used in the manufacture of 
" eau de Cologne," and its flowers and calyxes form a princi- 
pal ingredient in the distillation of " Hungary Water." In- 
fusions of the leaves are made in some drinks, and the young 
stems are used as a garnish. 

There are four varieties, as follow : — 

Common or Green -Leaved. 

Leaves narrow, rounded at the ends, — the upper and under 
surface green ; the flowers are comparatively large, and deep- 
colored. 

The plant is of spreading habit ; and, in all its parts, is more 
strongly aromatic than the Narrow-leaved. It is decidedly 
the best sort for cultivation. 

Gold-Striped. 

A variety of the Common or Green-leaved, with foliage 
striped, or variegated with yellow. 

This and the Silver-leaved are generally cultivated as orna- 
mental plants. The Gold-striped is much the hardier sort, 



■1-)S OLERACEOUS PLANTS. 

and will succeed in any locality where the Common Green- 
leaved is cultivated. 

Narrow-Leaved. 

The plants of this variety are smaller and less branched 
than those of the Common or Green-leaved, and are also less 
fragrant ; the leaves are hoary beneath, and the flowers are 
smaller and of a paler color. 

It is used in all the forms of the Common or Green-leaved, 
but is less esteemed. 

Silver-Striped. 

This is a sub-variety of the Common or Green-leaved, and 
the most tender of all the sorts. It is principally cultivated 
for its variegated foliage ; the leaves being striped, or varie- 
gated with white. 

Like the Gold-striped, it can only be propagated by slips 
or by dividing the roots, and must be well protected during 
winter. 



SAG E. 

Salvia. 

Sage is a low-growing, hardy, evergreen shrub, originally 
from the south of Europe. Stem from a foot and a half to 
two feet high, — the leaves varying in form and color in tlir 
different species and varieties ; the flowers are produced in 
spikes, and are white, blue, red, purple, or variegated; the 
seeds are round, of a blackish-brown color, and retain their 
power of germination three years, — nearly seven thousand 
are contained in an ounce. 

Soil and Propagation. — Sage thrives best in light, rich, 
loamy soil. Though easily grown from slips, or cuttings, it 
is, in this country, more generally propagated from seeds. 
These may be sown on a gentle hot-bed in March, and the 



SAGE. 439 

plants set in the open ground in June, in rows eighteen inches 
apart, and a foot asunder in the rows ; or the seeds may be 
sown in April, where the plants are to remain, thinly, in drills 
eighteen inches apart, and three-fourths of an inch deep. 
When the plants are two inches high, thin them to a foot 
apart in the rows ; and, if needed, form fresh rows by reset- 
ting the plants taken up in thinning. 

If grown from cuttings, those from the present year's 
growth succeed best. These should be set in June. Cut 
them four or five inches in length, remove the lower leaves, 
and set them two-thirds of their length in the earth. Water 
freely, and shade or protect with hand-glasses. By the last 
of July, or first of August, they will have taken root, and may 
be removed to the place where they are to remain. 

It may also be propagated by dividing the roots in spring 
or autumn, in the manner of other hardy shrubs. 

Gathering and Use. — Sage should be gathered for drying 
before the development of the flowering-shoots ; and, when 
cultivated for its leaves, these shoots should be cut out as they 
make their appearance. When thus treated, the product is 
largely increased ; the leaves being put forth in much greater 
numbers, and of larger size. 

It is sometimes treated as an annual ; the seeds being sown 
in April, in drills fourteen inches apart, and the plants cut to 
the ground when they have made sufficient growth for use. 

The leaves are employed, both in a green and dried state, 
for seasoning stuffings, meats, stews, and soups. Sage is also 
used for flavoring cheese ; and, in the form of a decoction, is 
sometimes employed for medical purposes. 

Species and Varieties. — 

Broad-Leaved Green Sage. 

Balsamic Sage. Mill. 
Stems shrubby, less erect and more downy than those of 
the succeeding species ; the leaves are comparatively large, 



440 OLEEACEOUS PLANTS. 

broad, heart-shaped, "woolly, toothed on the margin, and pro- 
duced on long foot-stalks, — those of the flower-stalks are 
oblong, sessile, and nearly entire on the borders ; the flowers 
are small, pale-blue, and much less abundant than those of 
the Common Sage. 

It is rarely employed in cookery, but for medical purposes 
is considered more efficacious than any other species or va- 
riety. 

Common or Red-Leaved. 

Purple-top. Red-top. Salvia officinalis. 

This is the Common Sage of the garden ; and with the 
Green-leaved, -which is but a sub-variety, the most esteemed 
for culinary purposes. The young stalks, the leaf-stems, and 
the ribs and nerves of the leaves, are purple : the young 
leaves are also sometimes tinged with the same color, but 
generally change by age to clear green. 

The lled-leaved is generally regarded as possessing a higher 
flavor than the Green-leaved, and is preferred for cultivation ; 
though the difference, if any really exists, is quite unimpor- 
tant. The productiveness of the varieties is nearly the same. 
The leaves of' the Green Sage arc larger than those of the 
Red ; but the latter produces them in greater numbers. 

Green-Leaved. 
Green-top. 

A variety of the preceding; the young shoots, the leaf- 
stalks, and the ribs and nerves of the leaves, being green. 

There appears to be little permanency in the characters by 
which the varieties arc distinguished. Both possess like pro- 
perties, and arc equally worthy of cultivation. From seeds 
of either of the sorts, plants answering to the description of 
the Eed-leaved and Green-leaved would probably be pro- 
duced, with almost every intermediate shade of color. 



SAGE. 441 



Narrow-Leaved Green Sage. Mill. 
Sage of Virtue. 

Leaves narrow, hoary, toothed towards the base ; the spikes 
of flowers are long, and nearly leafless ; flowers deep-blue ; 
the seeds are similar to those of the Red-leaved, and pro- 
duced four together in an open calyx. Compared with the 
Common Red-leaved or Green-leaved, the leaves are much 
narrower, the spikes longer and less leafy, and the flowers 
smaller and of a deeper color. 

The variety is mild flavored, and the most esteemed of all 
the sorts for use in a crude state ; as it is also one of the best 
for decoctions. 

"At one period, the Dutch carried on a profitable trade 
with the Chinese by procuring the leaves of this species 
from the south of France, drying them in imitation of tea, 
and shipping the article to China, where, for each pound of 
sage, four pounds of tea were received in exchange." — 
M'Int. 

Variegated-Leaved Green Sage. 

A sub-variety of the Green-leaved, with variegated foliage. 
It is not reproduced from seeds, and must be propagated by 
slips or by dividing the roots. 

Variegated-Leaved Red Sage. 

This is but an accidental variety of the Common Red- 
leaved Sage, differing only in its variegated foliage. It 
can be propagated only by cuttings or by a division of the 
roots. 



56 



442 OLERACEnrS PLANTS. 



SAVORY. 

Saturjea. 
The cultivated species are as follow : — 

Headed Savory. 

Saturjea capitata. 

A perennial plant, with a rigid, angular, branching stem a 
foot and a half high. The leaves are firm, pointed, and, when 
braised, emit a strong, pleasant, mint-like odor ; the flowers 
are white, and are produced in terminal, globular heads ; the 
seeds are quite small, of a deep-brownish color, and retain 
their vitality three years. 

It may be propagated from seeds or by dividing the roots ; 
the latter method, however, being generally practised. The 
young shoots are used in all the forms of Summer Savory. 

Shrubby Savory. 

Saturjea viminea. 

A shrub-like, perennial species, cultivated in the same 

manner as the Winter Savory. The plant has the pleasant, 

mint-like odor of the species first described, but is little used 

cither in cookery or medicine. 

Summer Savory. 
Saturjea hortensis. 
An annual species, from the south of Europe. Stem twelve 
or fifteen inches high, erect, rather slender, and producing its 
branches in pairs ; the leaves are opposite, narrow, rigid, with 
a pleasant odor, and warm, aromatic taste ; the flowers are 
pale-pink, or flesh-colored, and are produced at the base of 
the leaves, towards the upper part of the plant, each stem 



SAVORY. 443 

supporting two flowers ; the seeds are quite small, deep- 
brown, and retain their vitality two or three years. 

Propagation and Cultivation. — Summer Savory is always 
raised from seeds, sown annually in April or May. It thrives 
best in light, mellow soil ; and the seed should be sown in 
shallow drills fourteen or fifteen inches apart. When the 
plants are two or three inches high, thin them to five or six 
inches apart in the rows, and cultivate in the usual manner 
during the summer. 

When the plants have commenced flowering, they should 
be cut to the ground, tied in small bunches, and dried in an 
airy, shady situation. 

For early use, the seeds are sometimes sown in a hot-bed 
on a gentle heat, and the seedlings afterwards transplanted to 
the open ground in rows, as directed for sowing. 

Use. — The aromatic tops of the plant are used, green or 
dried, in stuffing meats and fowl. They are also mixed in 
salads, and sometimes boiled with pease and beans. It is sold 
in considerable quantities at all seasons of the year, in a dried 
and pulverized state, packed in hermetically-sealed bottles or 
boxes. 

Winter Savory. Thomp. 
Saturjea montana. 

A hardy, evergreen shrub, with a low, branching stem 
about a foot in height. The leaves are opposite, narrow, and 
rigid, like those of the preceding species; the flowers resem- 
ble those of the Summer Savory, but are larger and of a 
paler color ; the seeds, which ripen in autumn, are small, 
dark-brown, and retain their vitality three years. 

Propagation and Culture. — " It may be raised from seed 
sown in April or May ; but is generally propagated by divid- 
ing the plants in April, or by cuttings of the young shoots 
taken off in April or May. The cuttings should be planted 
two-thirds of their length deep, on a shady border, and, if 



444 Ol.ERACEOUS PLANTS. 

necessary, watered until they take root. When well esta- 
blished, they may be planted out a foot apart, in rows fifteen 
inches asunder. Some may also be planted as an edging. 

" The plants should be trimmed every year in autumn, and 
the ground between the rows occasionally stirred ; but, in 
doing this, care must be taken not to injure the roots. Fresh 
plantations should be made before the plants grow old and 
cease to produce a sufficient supply of leaves." 

Use. — It is used for the same purposes as Summer Savory. 
The leaves and tender parts of the young branches are mixed 
in salads : they are also boiled with pease and beans ; and, 
when dried and powdered, are used in stuffings for meats and 
fowl. 



SPEARMINT. 

Green Mint. Mentha viridis. 

A hardy, perennial plant, introduced from Europe, and 
generally cultivated in gardens, but growing naturally in 
considerable abundance about springs of water, and in rich, 
wet localities. The stem is erect, four-sided, smooth, and 
two feet or more in height ; the leaves are opposite, in pairs, 
stemless, toothed on the margin, and sharply pointed ; the 
flowers are purple, and are produced in August, in long, 
slender, terminal spikes ; the seeds are small, oblong, of a 
brown color, and retain their vitality five years, — they are 
generally few in number, most of the flowers being abor- 
tive. 

Soil, Propagation, <uitl Culture. — It may be grown from 
seed, but is best propagated by a division of the roots, which 
arc long and creeping, and readily establish themselves 
win rover they are planted. Spearmint thrives best in rich, 
moist soil; but may be grown in any good garden loam. 
The roots may be set either in the autumn or spring. 



TANSY. 445 

Where large quantities are required for marketing in the 
green state, or when grown for distillation, lay out the land in 
beds three or four feet in width, and make the drills two or 
three inches deep and a foot apart. Having divided the roots 
into convenient pieces, spread them thinly along the drills, 
and earth them over to a level with the surface of the bed. 
Thus treated, the plants will soon make their appearance ; 
and may be gathered for use in August and September. Just 
before severe weather, give the beds a slight dressing of rich 
soil ; and, the ensuing season, the plants will entirely occupy 
the surface of the ground. 

Use. — Mint is sometimes mixed in salads, and is used for 
flavoring soups of all descriptions. It is often boiled with 
green pease ; and, with the addition of sugar and vinegar, 
forms a much-esteemed relish for roasted lamb. It has also 
much reputed efficacy as a medicinal plant. 

Curled-Leaved Spearmint. 

A variety with curlejl foliage. It is a good sort for gar- 
nishing ; but, for general use, is inferior to the Common or 
Plain-leaved species before described. Propagated by divid- 
ing the roots. 



TANSY. 

Tanacetum vulgare. 

Tansy is a hardy, perennial, herbaceous plant, naturalized 
from Europe, and abundant by roadsides and in waste places. 
Its stem is from two to three feet high ; the leaves are finely 
cut and divided, twice-toothed on the margin, and of a rich, 
deep-green color ; flowers in corymbs, deep-yellow, and pro- 
duced in great abundance ; the seeds are small, of a brownish 
color, and retain their vitality three years. 



446 OLERACEOUS PLANTS. 

Soil and Cultivation. — Tansy may be grown in almost any 
soil or situation, and is propagated from seeds or by dividing 
the roots ; the latter method being generally practised. In 
doing this, it is only necessary to take a few established plants, 
divide them into small pieces or collections of roots, and set 
them six inches apart, in rows a foot asunder, or in hills two 
feet apart in each direction. They will soon become esta- 
blished ; and, if not disturbed, will completely occupy the 
ground. In most places, when once introduced, it is 
liable to become troublesome, as the roots not only spread 
rapidly, but are very tenacious of life, and eradicated with 
difficulty. 

When cultivated for its leaves, the flowering- shoots should 
be cut off as they make their appearance. It is but little 
used, and a plant or two will afford an abundant supply. 

Use. — The leaves have a strong, peculiar, aromatic odor, 
and a bitter taste. They were formerly employed to give 
color and flavor to various dishes, but are now rarely used 
in culinary preparations. The plant possesses the tonic and 
stomachic properties common to bitter herbs. 

There are three cultivated varieties, as follow : — 

Curled-Leaved Tansy. 
Double Tansy. Tanacetum vulgare, var. crispum. 

This differs from the Common Tansy in the frilled or 
curled character of the leaves, Avhich have some resemblance 
to the leaves of the finer kinds of Curled Cress or Parsley. 
They are of a rich green color, and are sometimes employed 
for garnishing. In the habit of the plant, color of the flowers, 
odor and flavor of the leaves, the variety differs little, if at all, 
from the Common Tansy. It is more beautiful than the last- 
named ; and, in all respects, much more worthy of cultiva- 
tion. 

Propagated only by dividing the roots. 



THYME. 447 



Large-Leaved Tansy. 

Leaves larger than those of any other variety, but much 
less fragrant. It is of little value, and rarely cultivated. 



Variegated-Leaved. 

A variety with variegated foliage. Aside from the peculiar 
color of the leaves, the plant differs in no respect from the 
Common Tansy : it grows to the same height, the flowers are 
of the same color, and the leaves have the same taste and 
odor. 

It must be propagated by dividing the roots ; the varie- 
gated character of the foliage not being reproduced from 
seeds. 



THYME. 

Thymus. 

Two species of Thyme are cultivated for culinary purposes, 
— the Common Garden Thyme (T. vulgaris) and the Lemon 
or Evergreen Thyme (T. citriodorus). 

They are hardy, perennial plants, of a shrubly character, 
and comparatively low growth. They are propagated from 
seeds and by dividing the roots ; but the finest plants are pro- 
duced from seeds. 

Of the Common Garden Thyme, there are three varie- 
ties : — 

Broad-Leaved. 

The Broad-Leaved Thyme is more cultivated in this coun- 
try than any other species or variety. The stem is ten or 
twelve inches high, shrubby, of a brownish-red color, and 



448 OLERACEOUS PLANTS. 

much branched ; the leaves are small, narrow, green above, 
and whitish beneath ; flowers purple, in terminal spikes ; the 
seeds are black, and exceedingly small, — two hundred and 
thirty thousand being contained in an ounce ; they retain then- 
vitality two years. 

Propagation and Cultivation. — When propagated by seeds, 
they are sown in April or May, thinly, in shallow drills ten 
or twelve inches apart. When the plants are up, they should 
be carefully cleared of weeds, and thinned to eight or ten 
inches apart, that they may have space for development. 
They may be cut for use as soon as they have made sufficient 
growth ; but, for drying, the stalks are gathered as they come 
into flower. 

If propagated by dividing the roots, the old plants should 
be taken up in April, and divided into as many parts as the 
roots and tops will admit. They are then transplanted about 
ten inches apart, in beds of rich, light earth ; and, if the 
weather be dry, watered till they are well established. They 
may be cut for use in August and September. 

Use. — The leaves have an agreeable, aromatic odor ; and 
are used for flavoring soups, stuffings, and sauces. 

Narrow-Leaved. Mill. 

The stalks of this variety are shorter than those of the 
Broad-leaved ; the leaves also are longer, narrower, and more 
sharply pointed ; and the flowers are larger. 

It is propagated, cultivated, and used as the Broad-leaved. 

V a kiegated-Lea ved. 

A sub-variety of the Broad-leaved, with variegated foliage. 
It is generally cultivated as an ornamental plant ; and is pro- 
pagated only by dividing the roots, as directed for the Broad- 
leaved. 



THYME. 449 



Lemon Thyme. Loud. 
Thymus citriodorus. 

A low, evergreen shrub, with a somewhat trailing stem, 
rarely rising more than six or eight inches high. It is readily 
distinguished from the Common or Broad-leaved by the soft, 
pleasant, lemon-like odor of the young shoots and leaves. 

It is used for flavoring various dishes, and by some is pre- 
ferred to the Broad-leaved. 

The species is propagated from seeds by dividing the roots, 
and by layers and cuttings. Seedling plants, however, are 
said to vary in fragrance ; and, when a choice stock can be 
obtained, it is better to propagate by dividing the plants. 



57 



450 LEGUMINOUS PLANTS. 



CHAPTEE IX. 



LEGUMINOUS PLANTS. 

American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-run- 
ner. Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. 
Lupine. Pea. Pea-nut. Vetch, or Tare. Winged Pea. 

AMERICAN GARDEX-BEAN. 

French Bean. Kidney-bean. Haricot, of the French. Phaseolus 

vulgaris. 

The Common Garden-bean of the United States is identi- 
cal with the French or Kidney Bean of England and France, 
and is quite distinct from the English or Garden Bean of 
French and English catalogues. 

The American Garden-bean is a tender, annual plant from 
the East Indies, with a dwarfish or climbing stem and trifo- 
liate leaves. The flowers are variable in color, and produced 
in loose clusters ; the seeds are produced in long, flattened, 
or cylindrical, bivalved pods, and vary, in a remarkable 
degree, in their size, form, and color, — their germinative 
powers are retained three or four years. 

As catalogued by seedsmen, the varieties are divided in two 
classes, — the Dwarfs, and the Pole or Running Sorts. 

Dwarfs. — The plants of this class vary from a foot to two 
feet in height. They require no stakes or poles for their 
support ; and are grown in hills or drills, as may suit the 
taste or convenience of the cultivator. 

All of the varieties are comparatively tender, and should 
not be planted before settled, mild weather. They succeed 



AMERICAN GARDEN-BEAN. 451 

best in warm, light soil ; but will nourish in almost any soil or 
situation, except such as are shaded or very wet. 

When planted in drills, they are made about two inches 
deep, and from fourteen to twenty inches apart. The seeds 
are planted from three to six inches apart ; the distance in 
the drills, as well as the space between the drills, being regu- 
lated by the habit of the variety cultivated. 

If planted in hills, they should be three feet apart in one 
direction, and about two feet in the opposite. If the variety 
under cultivation is large and vigorous, four or five plants 
may be allowed to a hill ; if of an opposite character, allow 
twice this number. 

To raise Seed. — Leave a row or a few hills entirely un- 
plucked. Seed is of little value when saved at the end of 
the season from a few scattered pods accidentally left to ripen 
on plants that have been plucked from time to time for the 
table. 

Bagnolet. 

A half-dwarf, French variety. Plant strong and vigorous, 
with remarkably lai-ge, deep-green foliage ; flowers bright 
lilac; the pods are straight, seven inches long, half an inch 
wide, streaked and spotted with purple when sufficiently 
grown for shelling in their green state, nankeen-yellow 
when fully ripe, and contain six seeds, which are nearly 
straight, rounded at the ends, a little flattened on the sides, 
three-fourths of an inch long, a fourth of an inch thick, and 
of a violet-black color, variegated or marbled with drab. 

About sixteen hundred beans are contained in a quart ; 
and, as the plants are vigorous growers, this amount of seed 
will be sufficient for three hundred feet of drill, or for nearly 
three hundred hills. If planted in drills, they should be 
made twenty inches apart, and two plants allowed to a linear 
foot. 

The variety is not early, and requires the entire season for 



452 LEGUMINOUS PLANTS. 

its full perfection. When sown as soon as the weather is 
suitable, the plant will blossom in about seven weeks. In 
sixty days, pods may be plucked for use ; and the crop will 
be ready for harvesting in fifteen weeks from the time of 
planting. For its green pods, the seeds may be planted until 
the middle of July. 

The Bagnolet is of little value as a shelled-bean, cither 
green or ripe. As a string-bean, it is deservedly considered 
one of the best. The pods are produced in great abundance ; 
and arc not only tender, succulent, and well flavored, but 
remain long on the plants before they become tough, and unfit 
for use. If the pods are plucked as they attain a suitable 
size, new pods will rapidly succeed, and the plants will afford 
a continued supply for several weeks. 

Black-Eyed China. 

Plant fifteen inches high, less strong and vigorous than 
that of the Common Red-eyed China ; the flowers are 
white ; the pods are comparatively short, usually about five 
inches long, green and straight while young, straw-yellow 
when sufficiently advanced for shelling, yellow, thick, hard, 
and parchment-like when ripe, and contain five or six seeds, 
— these are white, spotted and marked about the eye with 
black, of an oblong form, usually rounded, but sometimes 
shortened at the ends, slightly compressed on the sides, and 
measure half an inch in length, and three-eighths of an inch 
in thickness. 

A quart contains fifteen hundred beans, and will plant a 
drill, or row, of two hundred feet, or a hundred and fifty 
hills. 

The variety is early. AA hen sown at the commencement 
of the season, the plants will blossom in six weeks, produce 
pods for the table in seven weeks, pods for shelling in ten 
weeks, and ripen in eighty-seven days. It yields well, ripens 



AMERICAN GARDEX-BEAN. 453 

off at once, and, on account of the thick, parchment-like 
character of the pods, suffers much less from wet and un- 
favorable seasons than many other sorts. 

As a string-bean, it is of fair quality, good when shelled 
in the green state, and farinaceous and mild flavored when 
ripe. 

Blue Pod. 

A half-dwarf variety, growing from two to three feet high, 
with a branching stem, deep-green foliage, and white flowers. 
The pods are five inches long, pale-green while young, light- 
yellow as the season of maturity approaches, cream-white 
when fully ripe, and contain five or six seeds. 

Its season is intermediate. If sown early, the plants will 
blossom in seven weeks, afford pods for stringing in eight 
weeks, green beans in ten or eleven weeks, and ripen their 
seeds in ninety-seven days. It is a week earlier than the 
White Marrow, and ten days in advance of the Pea-bean. 
Plantings may be made as late as the last week in June, which 
will yield pods for the table in seven weeks, and ripen the 
middle of September, or in about twelve weeks. 

The ripe seed is white, oblong, flattened, rounded on the 
back, often squarely or angularly shortened at the ends, half 
an inch long, and a fourth of an inch thick : twenty-seven 
hundred will measure a quart. 

It is a field rather than a garden variety ; though the green 
pods are tender and well flavored. If planted in drills two 
feet apart, five pecks of seed will be required for an acre ; or 
four pecks for the same quantity of ground, if the rows are 
two feet and a half apart. If planted in hills, six or eight 
seeds should be put in each ; and, if the hills are three feet 
apart, twelve quarts of seed will plant an acre. 

The Blue Pod is the earliest of the field varieties; more 
prolific, more generally cultivated, and more abundant in the 
market, than either the Pea-bean or the White Marrow. It 



454 LEGUMINOUS PLANTS. 

is, however, much less esteemed ; and, even in its greatest 
perfection, is almost invariably sold at a lower price. 

On account of its precocity, it is well suited for planting in 
fields of corn, when the crop may have been partially de- 
stroyed by birds or insects, and the season has too far 
advanced to admit of a replanting of corn. In field-culture, 
Blue-pod beans are planted till the 25th of June. 

Canada Yellow. 
Round American Kidney. Law. 

The plants of this variety are from fourteen to sixteen 
inches high, and of medium strength and vigor ; flowers 
lilac-purple ; the pods are five inches long, nearly straight, 
green while young, yellow at maturity, and contain from four 
to six seeds. 

Season intermediate. If sown early, the plants will blos- 
som in six or seven weeks, supply the table with pods in 
eight weeks, green shelled-beans in ten weeks, and ripen off 
in ninety days. When planted after settled warm weather, 
the variety grows rapidly, and ripens quickly ; blossoming in 
less than six weeks, and ripening in seventy days, from the 
time of planting. For green shelled-beans, the seeds may be 
planted till the middle of July. 

The ripe seeds are of an ovoid or rounded form, and mea- 
sure half an inch in length and three-eighths of an inch in 
thickness. They are of a yellowish-drab color, with a narrow, 
reddish-brown line about the eye ; the drab changing, by age, 
to dull nankeen-yellow. About seventeen hundred are con- 
tained in a quart ; and this amount of seeds will plant two 
hundred and fifty feet of drill, or a hundred and seventy-five 
hills. 

The variety is quite productive, and excellent as a shelled 
bean, green or dry. The young pods are not so tender as 
those of many other sorts, and are but little used. 



AMERICAN GARDEN-BEAN. 455 



Chilian. 

Plant sixteen or eighteen inches high, sturdy and vigor- 
ous ; foliage large, deep-green, wrinkled ; flowers pale-lilac ; 
the pods are five inches and a half long, slightly curved, 
pale-green while young, yellowish-white when ripe, and con- 
tain five seeds. 

If planted early in the season, the variety will blossom in 
seven weeks, yield pods for the table in about eight weeks, 
and ripen in a hundred days, from the time of planting. 

The ripe seeds are of a clear, bright pink, or rose color ; 
gradually becoming duller and darker from the time of har- 
vesting. They are kidney-shaped, a little flattened, and of 
large size ; generally measuring three-fourths of an inch 
long, and three-eighths of an inch thick. Twelve hundred and 
fifty are contained in a quart, and will be sufficient for planting 
a row or drill of two hundred feet, or for a hundred and 
twenty-five hills. 

The variety is healthy, and moderatively productive ; not 
much esteemed for its young pods, but is worthy of cultiva- 
tion for the large size and good quality of the beans ; which, 
either in the green or ripe state, are quite farinaceous and 
mild flavored. 

Crescent-Eyed. 

Height fourteen or fifteen inches ; flowers white, — the 
upper petals slightly stained with red ; the pods are five 
inches and a half long, pale-green and somewhat curved 
when young, yellowish-white when fully ripe, and contain 
five seeds. 

Season intermediate. If planted early, the variety will 
blossom in seven weeks, yield pods for stringing in eight 
weeks, supply the table with green beans in eleven weeks, 
and ripen in about ninety days. When planted and grown 
under the influence of summer weather, pods may be plucked 



456 LEGUMINOUS PLANTS. 

for the tabic in fifty days, and the crop will ripen in about 
twelve weeks. 

The beans, when ripe, are white, with a large, rose-red 
patch about the eye ; the colored portion of the surface being 
striped and marked with brownish-red. The fine rose-red 
changes by age to a brownish-red, and the red streaks and 
markings become relatively duller and darker : they are some- 
what kidney-shaped, and measure three-fourths of an inch in 
length and three- eighths of an inch in thickness. A quart 
contains nearly thirteen hundred seeds, and will plant a hun- 
dred and fifty hills, or a row of two hundred feet. 

The variety yields well, and the green pods are tender and 
well flavored. It is, however, generally cultivated for its 
seeds, which are of large size and excellent quality, whether 
used in a green or ripe state. 

Dun-Colored. 

Plant of vigorous, branching habit, sixteen inches in 
height, with broad, deep-green foliage and purplish-white 
flowers ; the pods are five inches and a half long, half an 
inch broad, green and nearly straight while young, yellow 
and slender when fully ripe, and contain five or six beans. 

The ripe seeds are dun-colored or dark-drab, usually with 
a greenish line encircling the eye, kidney-shaped, five-eighths 
of an inch long, and about a fourth of an inch thick. A 
quart contains about seventeen hundred beans, and will plant 
a row of two hundred and twenty-five feet, or a hundred 
and seventy-five hills. 

It is one of the earliest of the dwarf varieties ; blossoming 
in about six weeks, producing young pods in seven weeks, 
and ripening in eighty-five days, from the time of planting. 
When sown after settled warm weather, pods may be gathered 
for use in six weeks ; and, for these, plantings may be made 
until the 1st of August. 



AMERICAN GARDEN-BEAN. 457 

As a shelled-bean, green or dry, it is of little value, and 
hardly worthy of cultivation. As an early string-bean, it is 
one of the best. The pods are not only succulent and tender, 
but suitable for use very early in the season. It is also quite 
prolific; and, if planted at intervals of two weeks till the 
last of July, will supply the table to the last of September. 

The variety has long been cultivated in England and other 
parts of Europe, and is much esteemed for its hardiness and 
productiveness. 

Dwarf Cranberry. 

Plant vigorous ; and, if the variety is pure, strictly a Dwarf, 
growing about sixteen inches high. As generally found in 
gardens, the plants send out slender runners, eighteen inches 
or two feet in length. The flowers are pale-purple ; the pods 
are five inches long, sickle-shaped, pale-green in their young 
state, nearly white when ripe, and contain five or six seeds. 

The ripe seeds are smaller than those of the running vari- 
ety, but of the same form and color : sixteen hundred are 
contained in a quart, and will plant nearly two hundred feet 
of drill, or a hundred and seventy-five hills. 

The genuine Dwarf Cranberry is not one of the earliest 
varieties, but rather an intermediate sort. If sown as soon 
as the weather will admit, the plants will blossom in seven or 
eight weeks, and the young pods may be gathered for use in 
nine weeks. In favorable seasons, the crop is perfected 
in about ninety days. If planted in June, the variety will 
ripen in ten weeks. 

It is hardy and productive ; and the young pods are not 
only succulent and tender, but are suitable for use at a more 
advanced stage of growth than those of most varieties. The 
beans, in their green state, are farinaceous and well flavored, 
but, after ripening, are little used; the color being objection- 
able. 

A variety with a brownish-red, oval, flattened seed, half 

58 



458 i ; (.i mi vous pla.n i -. 

an inch in length, is extensively known and cultivated as the 
Dwarf Cranberry. It is ten or twelve days earlier, the plants 
are smaller and less productive, the young pods less tender 
and succulent, and the seeds (green or ripe) less farinaceous, 
than those of the true variety. With the exception of its 
earlier maturity, it is comparatively not worthy of cultiva- 
tion. 

Dwarf Horticultural. 

Variegated Dwarf Prague. 

Stem about sixteen inches high ; plant of vigorous, branch- 
ing habit ; flowers purple ; pods five inches long, green while 
young, but changing to yellow, marbled and streaked with 
brilliant rose-red, when sufficiently advanced for shelling in 
their green state. At maturity, the clear, pale-yellow is 
changed to brownish-white, and the bright-red variegations 
are cither entirely obliterated, or changed to dull, dead pur- 
ple. If well formed, the pods contain five (rarely six) seeds. 

It is a medium or half-early sort ; and, if planted as soon 
as the weather becomes favorable, will blossom in seven weeks, 
produce pods for the table in about eight weeks, and ripen in 
ninety-five or a hundred days. Planted and grown in sum- 
mer weather, the variety will produce green pods in seven 
weeks, and ripen in ninety days. 

The ripe seeds resemble those of the running variety in 
form and color ; but they are smaller, a little more slender, 
and usually flattened slightly at the sides. When pure, they 
are egg-shaped ; and a much compressed or a longer and more 
slender form is indicative of degeneracy. Fourteen hundred 
beans are contained in a quart ; and this quantity of seed will 
be sufficient for planting a row of a hundred and seventy-five 
feet, or a hundred and forty hills. 

The Dwarf Horticultural Bean is quite productive, and the 
young pods are tender and of good quality. It is, however, 
not so generally cultivated for its young pods as for its seeds, 



AMERICAN GARDEN-BEAN. 459 

which are much esteemed for their mild flavor and farinaceous 
quality. For shelling in the green state, it is one of the best 
of the Dwarfs, and deserves cultivation. 

Dwarf Sabre. 
Dwarf Case-knife. Dwarf Cimeter. 

A half-dwarf, French variety, two and a half to three feet 
high. As the running shoots are quite slender, and usually 
decay before the crop matures, it is always cultivated as other 
Dwarf sorts. Foliage large, wrinkled, and blistered ; the 
flowers are white ; the pods are very large, seven to eight 
inches long, and an inch in width, often irregular and dis- 
torted, green while young, paler as the season of maturity 
approaches, brownish-white when ripe, and contain seven or 
eight seeds. 

The ripe bean is white, kidney-shaped, flattened, often 
twisted or contorted, three-fourths of an inch in length, and 
three-eighths of an inch in width : about twelve hundred 
are contained in a quart. As the variety is a vigorous grower, 
and occupies much space, this quantity of seed will plant a row 
of two hundred feet, or two hundred and twenty-five hills. 

Season intermediate. The plants blossom in seven weeks, 
produce young pods in about eight weeks, pods for shelling 
in their green state in eleven or twelve weeks, and ripen in 
ninety-seven days, from the time of sowing. If cultivated 
for its green pods, the seeds may be planted to the middle of 
July. 

The Dwarf Sabre is one of the most productive of all 
varieties ; yielding its long, broad pods in great profusion. 
From the spreading, recumbent character of the plants, the 
pods often rest or lie upon the surface of the ground ; and, 
being unusually thin and delicate, the crop often suffers to a 
considerable extent from the effects of rain and dampness in 
unfavorable seasons. 



460 LEGUMINOUS PLANTS. 

The young pods arc remarkable for their tender and succu- 
lent character ; and the beans, both in a green and dried 
state, are mild and well flavored. It is hardy, productive, of 
good quality, and recommended for cultivation. 

« 
Dwarf Soissons. 

A half-dwarf, French bean, similar in habit to the Dwarf 
Sabre. While young, the plants produce slender runners, two 
feet or more in length ; but, as they are generally of short 
duration, the variety is cultivated as a Common Dwarf. The 
flowers are white ; pods six inches long, pale-green at first, 
cream-yellow when sufficiently advanced for shelling, dull 
cream-white when fully ripe, and contain five, and sometimes 
six, beans. 

The variety is comparatively early. Plants, from seeds 
sown in spring, will blossom in six weeks, produce pods for 
use in seven weeks, and ripen in ninety days. If planted 
and grown in the summer months, the crop will be ready for 
harvesting in eleven weeks ; and sowings for the ripe seeds 
may be made till the beginning of July. 

Seeds white, kidney-shaped, flattened, often bent or dis- 
torted, five-eighths of an inch long, three-eighths of an inch 
wide, and a fourth of an inch thick : fifteen hundred are 
contained in a quart, and will plant a drill two hundred and 
twenty-five feet in length, or about two hundred hills. 

The variety is productive, and the young pods are of fair 
quality ; the seeds are excellent, whether used green or ripe ; 
the skin is thin ; and they are much esteemed for their pecu- 
liar whiteness, and delicacy of flavor. 

Early China. 
China. Red-eyed China. 
Plant fifteen inches high, with yellowish-green, wrinkled 
foliage, and white flowers ; the pods are five inches long, 



AMERICAN GARDEN-BEAN. 461 

green and straight while young, yellowish-green as they ap- 
proach maturity, yellow when fully ripe, and . contain five 
(rarely six) beans. 

The ripe seeds are white, colored and spotted about the 
eye with purplish-red, oblong, nearly cylindrical at the centre, 
rounded at the ends, six-tenths of an inch long, and three- 
eighths of an inch thick : sixteen hundred and fifty mea- 
sure a quart, and will plant two hundred feet of drill, or two 
hundred hills. 

If planted early in the season, the variety will blossom in 
six weeks, afford young pods for use in seven weeks, green 
beans in ten weeks, and ripen in eighty-five days. When 
planted and grown in summer, the crop will ripen in eleven 
weeks ; and plants from seeds sown as late as the first of Au- 
gust will generally afford an abundant supply of tender pods 
from the middle to the close of September. 

The Early China is very generally disseminated, and is one 
of the most popular of the Dwarf varieties. It is hardy and 
productive ; but the young pods, though succulent and ten- 
der, are inferior to those of some other varieties. The seeds, 
green or ripe, are thin-skinned, mealy, and mild flavored. 

Early Kachel. 

A low-growing, branching variety, twelve to fifteen inches 
high ; flowers white ; the pods are five inches and a half long, 
green while young, becoming paler or greenish-yellow as they 
approach maturity, cream-white when ripe, and contain five 
seeds. 

Planted early in the season, the variety will blossom in 
about seven weeks ; and, in eight weeks, the young pods will 
be fit for use. Pods for shelling may be plucked in ten 
weeks, and the crop will ripen in eighty days. For the green 
pods, the seeds may be planted till the middle or twentieth of 
July. 



462 LEGUMINOUS PLANTS. 

The ripe seed is yellowish-brown, white at one of the ends, 
kidney-shaped, often abruptly shortened, five-eighths of an 
inch long, and a fourth of an inch thick : nearly two thousand 
are contained in a quart. 

The Early llachel is hardy, and moderately productive, 
and, as an early string-bean, may be desirable ; but as a 
shell-bean, green or dry, it is of little value. In common 
Avith many other early sorts cultivated as string-beans, the 
pods, though crisp and tender at first, soon become too tough 
and parchment-like for use. In general, the pods of the 
later sorts remain crisp and tender a much longer period than 
those of the earlier descriptions. 



Early Valentine. 
Valentine. 

Plant about sixteen inches high, with small, yellowish- 
green leaves and white flowers ; the pods are comparatively 
short, usually four and a half or five inches long, sickle- 
shaped, almost cylindrical, green while young, yellow when 
ripe, and contain five seeds. 

The variety is productive, and quite early, though not one 
of the earliest. When sown at the commencement of the 
season, the plants will blossom in six weeks, produce pods for 
use in about seven weeks, and ripen in thirteen weeks, or 
ninety days, from the time of planting. If planted after the 
beginning of summer weather, pods may be gathered for 
the table in fifty days, and the beans will ripen in eleven 

Weeks. 

The beans, when ripe, are of a pale-pink color, marbled or 
variegated with rose-red, becoming duller and browner by 
age, oblong, nearly straight, sometimes distorted and irregu- 
lar as if pressed out of their natural shape, often more or less 
shortened at the ends, five-eighths of an inch long, three- 
eighths of an inch wide, and about the same in thickness. 



AMERICAN GARDEN-BEAN. 463 

A quart will contain eighteen or nineteen hundred seeds ; 
which will be sufficient for a hundred and seventy-five hills, 
or for a drill, or row, of two hundred or two hundred and 
twenty-five feet. 

The Early Valentine is generally cultivated for its tender 
and very fleshy pods, which remain long on the plants with- 
out becoming hard and tough. They make an excellent, brit- 
tle pickle ; and, when cooked, are equal to those of any other 
Dwarf variety. The shelled-beans, either in their green or 
ripe state, are little esteemed. 

The variety has long been grown in England and other 
parts of Europe, and is common to gardens in almost every 
section of the United States. 

Golden Cranberry. 
Canadian. Round American Kidney. 

Height about sixteen inches ; flowers purple ; the pods are 
five inches and a half long, five-eighths of an inch broad, 
somewhat irregular in form, yellow when ripe, and contain 
five seeds. 

Season intermediate. Early plantings will blossom in seven 
weeks, yield pods for the table in eight weeks, and ripen in 
ninety days. 

The ripe seeds are pale greenish-yellow, with an olive- 
green line encircling the eye ; roundish-ovoid, three-eighths 
of an inch long, and nearly the same in thickness. A quart 
contains nearly eighteen hundred seeds, and will plant a row, 
or drill, of two hundred feet, or two hundred and twenty-five 
hills. 

As a string-bean, or for shelling in the green state, it is in- 
ferior to many other varieties, and is little cultivated for use 
in these forms ; but as a variety for baking, or for cooking in 
any form when ripe, it is much esteemed, and recommended 
for cultivation. 

Hardy and productive. 



464 leguminous plants. 

Long Yellow Six-Weeks. 
Six-weeks. Yellow Six-weeks. Yellow Flageolet. Vil. 

The plants of this familiar variety are of vigorous, branch- 
ing habit, and from fourteen to sixteen inches high ; the 
flowers are pale-purple ; the pods are five inches long, six- 
tenths of an inch broad, often curved or sickle-shaped, green 
at first, gradually becoming paler, cream-yellow when ripe, 
and contain five (rarely six) beans. 

It is one of the earliest of the Dwarf varieties. Spring 
plantings will blossom in six weeks, produce pods for the 
table in seven weeks, and ripen in eighty-seven days. Sum- 
mer plantings will afford pods for the table in about six weeks, 
and ripen in sixty-three days. When planted as late in the 
season as the last of July or first of August, the variety will 
afford an abundant supply of tender pods from the middle to 
the last of September. 

The ripe seeds are pale yellowish-drab, with an olive-green 
line about the eye; the drab rapidly changing by age to dull 
yellowish-brown. They are kidney-shaped, rather straight, 
three-fourths of an inch long, and three-tenths of an inch 
thick. About fourteen hundred beans are contained in a 
quart, and will plant a row of two hundred feet, or a hun- 
dred and fifty hills. 

It is quite productive, and an excellent early string-bean, 
but less valuable as a green shelled-bean, or for cooking when 
ripe. On account of the tender and delicate character of the 
pods, the ripe seeds are often injured by damp or continued 
rainy weather. A popular, early garden-bean, much culti- 
vated both in this country and in Europe. 

Mohaw k . 
Early Mohawk. 
Stem about eighteen inches high, sturdy and branching ; 
foliage large, deep-green, wrinkled, and blistered ; flowers 



AMERICAN GARDEN-BEAN. 465 

pale-lilac ; the pods are five inches and a half long, five- 
eighths of an inch wide, and generally contain five seeds, — 
while young they are green, and nearly straight ; as they ap- 
proach maturity they become paler ; and, when ripe, are fre- 
quently streaked and spotted with purple. 

The ripe seeds are variegated with drab, dull purple, and 
different shades of brown ; the brown and dull purple pre- 
vailing : they are kidney-shaped, and measure nearly three- 
fourths of an inch in length, and three-eighths of an inch in 
width. A quart contains about fourteen hundred and fifty 
seeds, and will plant a hundred and seventy-five feet of drill, 
or a hundred and seventy-five hills. 

It is about a week later than the earliest varieties. Spring 
plantings will blossom in about seven weeks, produce pods 
for the table in eight weeks, and ripen in a hundred days, 
from the time of sowing. In ordinary seasons, the variety 
will ripen perfectly if planted the last week in June ; and will 
yield an abundance of pods for the table, if the planting be 
made as late in the season as the last of July. 

The Early Mohawk is quite productive, and one of the har- 
diest of the Dwarf varieties. It is well adapted for early 
planting, and is extensively grown by market-gardeners as 
an early string-bean. The young pods are comparatively 
tender, and of good quality ; and, if gathered as they become 
of suitable size, the plants will continue to yield them in 
great abundance. The shelled-beans, green or dry, are less 
esteemed, and considered inferior to many other varieties. 



Newington Wonder. 

A healthy, vigorous variety, with deep-green foliage and 
bright-purple flowers. The plants often produce slender, 
barren runners, eighteen inches or two feet in length ; but 
they are generally of short duration, and the variety is treated 
as other Dwarfs. 

59 



466 LEGUMINOUS PLANTS. 

The pods are small and straight ; usually about four inches 
long, and nearly half an inch broad. They are pale -green 
at first ; and afterwards change to yellowish-white, tinted or 
washed with bright pink. At maturity they are dusky-drab, 
sometimes clouded or shaded w r ith purple, and contain six or 
seven beans. 

The ripe seeds are pale brownish-drab, with a yellowish- 
brown line about the eye ; oblong, flattened, shortened at the 
ends, nearly half an inch long, and a fourth of an inch deep : 
about thirty-six hundred are contained in a quart. As the 
seeds are comparatively small, and the plants of spreading 
habit, this amount of seeds will plant a row four hundred feet 
in length, or four hundred hills. 

The variety is not early, and, when cultivated for its seeds, 
should have the benefit of the whole season ; though, with 
favorable autumnal weather, the crop will ripen if planted 
the middle of June. Spring plantings will blossom in eight 
weeks, produce young pods in nine weeks, and ripen in a 
hundred and six days. 

The Newington Wonder is remarkably prolific ; and, in its 
manner of growth and general character, resembles the Tam- 
pico or Turtle-soup. As a string-bean, it is one of the best. 
The pods, though not large, are crisp, succulent, and tender, 
and produced in great abundance throughout most of the 
season. The seeds, in their green state, are small, and of little 
value for the table : when ripe, they afford an excellent sub- 
stitute for the Tampico or Turtle-soup ; the difference, aside 
from the color, being scarcely perceptible. 

The Newington Wonder of English and French authors 
appears to be, in some respects, distinct from the American 
variety. It is described as very dwarf, about a foot high, 
early and productive ; pods dark-green, moderately long, not 
broad, thick and fleshy ; seeds quite small, light chestnut- 
colored. 



AMERICAN GARDEN-BEAN. 467 



Pea-Bean. 



Plant vigorous, much branched, and, like the Blue Pod and 
White Marrow, inclined to send up running shoots ; foliage 
comparatively small, deep-green ; flowers white ; the pods 
are about four inches long, half an inch wide, nearly straight, 
green when young, paler as they approach the season of 
ripening, yellowish when fully ripe, and contain five beans. 

It is comparatively a late variety. When planted in 
spring, it will blossom in fifty days, afford green pods in fifty- 
eight days, and ripen in about fifteen weeks. In favorable 
autumns, it will ripen if planted as late as the 20th of June ; 
but it is not so early as the Blue Pod or White Marrow, and, 
when practicable, should have the advantage of the entire 
season. 

The ripe seeds of the pure variety are quite small, round- 
ish-ovoid, five-sixteenths of an inch long, a fourth of an inch 
in width and thickness, and of a pure yet not glossy white 
color : about forty-four hundred seeds are contained in a 
quart. 

As a garden variety, it is of little value, though the young 
pods are crisp and tender. It is cultivated almost exclusively 
as a field-bean. If planted in rows or drills two feet apart, 
three pecks of seeds will be required for an acre ; or eighteen 
quarts will seed this quantity of land, if the rows are two 
feet and a half apart. When planted in hills, eight seeds are 
allowed to a hill ; and, if the hills are made three feet apart, 
eight quarts will plant an acre. The yield varies from four- 
teen to twenty bushels, according to soil, season, and cultiva- 
tion. 

The Pea-bean, the White Marrow, and the Blue Pod are 
the principal if not the only kinds of much commercial 
importance ; the names of other varieties being rarely, if 
ever, mentioned in the regular reports of the current prices 
of the markets. If equally well ripened, and, in their re- 



4().S LEGUMINOUS PLANTS. 

spective varieties, equally pure, the Pea-bean and the White 
Marrow command about the same prices; the former, how- 
ever, being more abundant in the market than the latter. 
By many, and perhaps by a majority, the Pea-bean is 
esteemed the best of all baking varieties. 



Pqttawottomie. 

The plants of this variety are remarkable for their strong, 
vigorous habit, and large, luxuriant foliage. The flowers are 
flesh-white ; the pods are six inches long, green at first, then 
mottled and streaked with lively rose-red on a cream-white 
ground (the markings changing to purple at maturity), and 
contain five (rarely six) seeds. 

The variety is comparatively late. If sown early in the 
season, the plants will flower in seven weeks, afford pods for 
shelling in eleven weeks, and ripen in a hundred days, from 
the time of planting. 

The ripe seeds are of a light creamy-pink color, streaked and 
spotted with a red or reddish-brown : the soft, flesh-like color, 
however, soon becomes duller and darker, and at last gives 
place to a dull, cinnamon-brown. They are kidney-shaped, 
fully three-fourths of an inch long, and about three-eighths 
of an inch broad. About a thousand will measure a quart, 
and will plant a row two hundred feet in length, or a hun- 
dred and twenty-five hills. On account of the large size and 
spreading habit of the plants, five seeds will be sufficient for 
a hill ; and, in the rows, they should be dropped five or six 
inches from each other. 

The young pods are inferior to most varieties in crispness, 
and tenderness of texture ; and are comparatively but little 
used. The seeds are remarkably large, separate easily from 
the pods, and, green or ripe, are remarkably farinaceous and 
well flavored, nearly or quite equalling the Dwarf and Run- 
ing Horticultural. 



AMERICAN GARDEN-BEAN. 469 



Red Flageolet. 
Scarlet Flageolet. 

A half-dwarf, French Bean, two to three feet high ; flowers 
pale-purple ; the pods are six inches and a half long, some- 
what curved, green while young, pale-yellow at maturity, and 
contain five or six seeds. 

It is one of the latest of the Dwarf varieties. If sown 
early, the plants will blossom in seven weeks, and pods may 
be gathered for use in about nine weeks ; in thirteen weeks 
the pods will be sufficiently advanced for shelling, and the 
crop will be ready for harvesting in a hundred and ten days. 
It requires the whole season for its full perfection ; but, for 
its young pods or for green beans, plantings may be made to 
the last week in June. 

The ripe beans are blood-red when first harvested, but 
gradually change by age to deep-purple : they are kidney- 
shaped, nearly straight, slightly flattened, three-fourths of an 
inch long, three-eighths of an inch broad, and nearly the 
same in thickness. Fifteen hundred seeds are contained in a 
quart. 

The Red Flageolet yields abundantly ; and the young pods 
are not only of good size, but remarkably crisp and tender. 
If plucked as they become fit for use, the plants continue 
to produce fresh pods for many weeks. The green beans are 
farinaceous, and excellent for table use ; but are seldom 
cooked in their ripened state. 

Red-Speckled. 
Plant branching, and of strong growth, — nearly a foot and 
a half high ; foliage remarkably large ; flowers pale-purple ; 
pods five inches and a half long, nearly straight, green while 
young, paler with occasional marks and spots of purple when 
more advanced, yellowish- white when ripe, and containing 
five (rarely six) seeds. 



470 LEGUMINOUS PLANTS. 

Season intermediate. Plants from seeds sown after settled 
•warm weather will blossom in six weeks, and green pods may 
be plucked for use in fifty days. For shelling in their green 
state, pods may be gathered in ten weeks, and the crop will 
ripen off in ninety days. For its young pods, or for green 
beans, plantings may be made to the last week in June ; but 
the crop will not mature, unless the weather continues favora- 
ble till the 1st of October. 

The ripe seeds are variegated with deep-red and pale-drab, 
the red predominating ; kidney-shaped, nearly straight, three- 
fourths of an inch long, and three-tenths of an inch deep. 
A quart contains fourteen hundred and fifty seeds, and will 
plant a row of two hundred and twenty-five feet, or a hundred 
and fifty hills. 

The variety is hardy and productive. It is extensively 
cultivated as a garden-bean in England and France, and has 
been common to the gardens of this country for nearly two 
centuries. The young pods are of medium quality ; but the 
seeds, green or dry, are mealy and well flavored. On ac- 
count of the parchment-like character of the pods, the seeds 
seldom suffer from the effects of wet weather. 

Refugee. 
Thousand to One. 

Plant sixteen to eighteen inches high, and readily distin- 
guished from most varieties by its small, smooth, deep-green, 
and elongated leaves ; flowers purple ; pods five inches long, 
nearly cylindrical, pale-green while young, greenish-white 
streaked with purple when sufficiently advanced for shelling, 
yellow when ripe, and usually yielding five beans. 

The Refugee is not an early sort. The plants blossom in 
seven weeks, produce young pods in eight weeks, and ripen 
in eighty-seven days, from the time of sowing. Plantings 
for the ripened product may be made till the middle of June ; 
and for the green pods, to the middle of July. 



AMERICAN GARDEN-BEAN. 471 

The ripe seeds are light-drab, with numerous spots and 
broad patches of bright-purple, nearly straight, cylindrical at 
the middle, tapering to the ends (which are generally rounded), 
five-eighths of an inch long, and three-tenths of an inch thick. 
Eighteen hundred and fifty are contained in a quart, and 
will plant a row two hundred and fifty feet in length, or two 
hundred hills. 

The variety is hardy, yields abundantly, and the young 
pods are thick, fleshy, and tender in texture. As a string- 
bean, or for pickling, it is considered one of the best of all 
varieties, and is recommended for general cultivation. The 
seeds are comparatively small, and are rarely used either in 
a green or ripened state. 

Kice. Vil. 

Half-dwarf, about two feet high ; flowers white ; pods very 
small, scarcely more than three inches in length, and only two- 
fifths of an inch in width, usually containing six seeds. 

The variety requires a full season for its perfection. Plants 
from seeds sown early in spring will blossom in seven weeks, 
yield young pods in ten weeks, and ripen in a hundred and 
twelve days. 

The ripe seeds are very small, and of a peculiar yellowish- 
white, semi-transparent, rice-like color and appearance. They 
are quite irregular in form, usually somewhat oblong or ovoid, 
often abruptly shortened at the ends, three-eighths of an inch 
long, and a fourth of an inch thick. Nearly five thousand 
are contained in a quart. 

The young pods are tender and excellent ; but the green 
beans are small, and rarely used. The ripe seeds are pecu- 
liar, both in consistency and flavor : they are quite brittle 
and rice-like ; and, when cooked, much relished by some, and 
little esteemed by others. 



472 LEGUMINOUS PLANTS. 



Rob-Roy. 

Plant half-dwarf, — early in the season, producing slender, 
transient, barren runners two or three feet in length ; flowers 
purplish-white ; the pods are five inches long, often produced 
in pairs, yellow as they approach maturity, yellowish-white 
when ripe, and contain five or six seeds. 

It is one of the earliest of the Dwarfs. Spring plantings 
will blossom in six weeks, produce pods for the table in 
seven weeks, and ripen in eighty-two days. If planted in 
June, pods may be plucked for use in six weeks, and the 
crop will be ready for harvesting in sixty-eight days. 

The ripe seeds are clear, bright-yellow ; the surface being 
generally veined, and the eye surounded with an olive-green 
line. They are of an oblong form, nearly straight on the 
side of the eye, rounded at the back, five-eighths of an inch 
long, and three-tenths of an inch deep. Fifteen hundred 
seeds are contained in a quart, and will be sufficient to plant 
a row of two hundred feet, or a hundred and fifty hills. 

The Rob-Roy generally matures in great perfection ; being 
seldom stained or otherwise injured by rain or the dampness 
of ordinary seasons. It is also one of the earliest of the 
Dwarf varieties, but desirable as a string-bean rather than 
for its qualities as a green shelled-bean, or for cooking when 
ripe. If cultivated for its pods only, plantings may be made 
until the first of August. 



Round Yellow Six- Weeks. 
Round Yellow. Dwarf Yellow. 
Fourteen to sixteen inches high ; flowers pale-purple ; pods 
about five inches long, half an inch broad, pale yellowish-green 
as they approach maturity, and, when fully ripe, remarka- 
bly slender, and more curved than in their green state, — 
they contain five or six beans. 



AMERICAN GARDEN-BEAN. 473 

The variety is early ; blossoming in six weeks, producing 
young pods in seven weeks, and ripening in ninety days, from 
the time of planting. When planted in June, pods may be 
plucked for use in seven weeks, and the crop will be ready 
for harvesting in eighty days. For its green pods, plantings 
may be made to the last of July. 

The ripe seeds are orange-yellow, with a narrow, reddish- 
brown belt, or line, encircling the eye ; oblong or ovoid, half 
an inch long, and three-tenths of an inch thick. A quart 
contains two thousand seeds, and will plant a row two hundred 
and twenty-five feet in length, or two hundred and twenty- 
five hills. 

As an early string-bean, the variety is worthy of cultiva- 
tion, but is little used, and is really of little value, as a 
shelled-bean, green or ripe. It has been common to the 
gardens of this country for more than a century ; and, dur- 
ing this period, no apparent change has taken place in the 
character of the plant, or in the size, form, or color of the 
seed. 

Solitaire. 

A French variety. The ripe seeds are similar to those of 
the Refugee ; but the plants are quite distinct in foliage and 
general habit. Its height is about eighteen inches ; the 
flowers are purple ; the pods are six inches long, slender, 
nearly cylindrical, green at first, paler and streaked with pur- 
ple when more advanced, and contain six seeds. 

It is not early. Spring plantings will blossom in sixty 
days, produce pods for the table in seventy days, and ripen 
in about fifteen weeks. It may be planted for its green pods 
until the first of July. 

The beans, when ripe, are variegated with light-drab and 
deep-purple, the purple prevailing. They are often straight, 
sometimes curved, nearly cylindrical at the eye, usually round- 
ed, but sometimes shortened, at the ends, three-fourths of an 

60 



474 LEGTJMINOl H PLANTS. 

inch long, and a fourth of an inch thick : two thousand mea- 
sure a quart. 

On account of the size and branching character of the 
plants, more space must be allowed in cultivation than is 
usually given to Common Dwarf varieties. If planted in 
rows, they should be at least eighteen inches apart, and 
the plants eight or ten inches from each other in the rows ; 
and, if planted in hills, they should be thinned to four or 
five plants, and the hills should not be less than three feet 
apart. 

It is not much esteemed as a shelled-bean, either green or 
ripe. As a string-bean, it is one of the best. Its pods are 
long, cylindrical, remarkably slender, succulent, and tender. 
It is also a very prolific variety, and the pods remain for an 
unusual period without becoming tough or too hard for the 
table. Recommended for cultivation. 



Swiss Crimson. 
Scarlet Swiss. TV/. 

Plant vigorous, often producing running shoots ; flowers 
pale-purple ; pods nearly straight, six inches long, pale-green 
while young, yellow streaked with brilliant rose-red as they 
approach maturity, and containing five (rarely six) seeds. 

It is comparatively a late variety. If planted as early as 
the weather will permit, the plants will blossom in seven 
weeks, the young pods will be ready for use in nine weeks, and 
the crop will be ready for harvesting in a hundred and five 
days. Planted and grown in summer weather, it will pro- 
duce young pods in sixty days, and ripen in thirteen weeks. 
Plantings for the green seeds may be made to the first of 
July. 

The ripe seeds are clear bright-pink, striped and spotted 
with dec]) purplish-red: the pink changes gradually to dull, 
dark-red, and the variegations to dark-brown. They are kid- 



AMERICAN GARDEN-BEAN. 475 

ney-shaped, comparatively straight, somewhat flattened, three- 
fourths of an inch long, and three-eighths of an inch broad. 
Thirteen hundred seeds are contained in a quart, and will 
plant a row two hundred feet in length, or a hundred and 
fifty hills. 

It is hardy and productive, and, as a shelled-bean, of ex- 
cellent quality, either in its green or ripened state. As a 
variety for stringing, it is not above medium quality. 

Turtle-Soup. 

Tampico. 

Plant vigorous, producing numerous slender, barren run- 
ners two feet or more in length ; flowers rich deep-purple ; 
pods five inches long, green and sickle-shaped while young, 
pale greenish- white stained with purple when more advanced, 
yellow clouded with purple when ripe, and containing five 
or six seeds. 

The variety is quite late, and requires most of the season 
for its full perfection. Plants from early sowings will blossom 
in eight weeks, the young pods will be sufficiently grown for 
use in ten weeks, and the crop will ripen in a hundred and 
eight days. As the young pods are tender and of excellent 
quality, and are also produced in great abundance, a planting 
for these may be made as late as the last week in June, which 
will supply the table from the last of August till the plants 
are destroyed by frost. 

The ripe seeds are small, glossy-black, somewhat oblong, 
and much flattened : thirty-six hundred are contained in a 
quart, and will plant four hundred feet of drill, or three hun- 
dred and fifty hills. 

It is very productive, and deserving of cultivation for its 
young and tender pods ; but is of little or no value for shell- 
ing while green. The ripened seeds are used, as the name 
implies, in the preparation of a soup, which, as respects color 



476 LEGUMINOUS PLANTS. 

and flavor, bears some resemblance to that made from the 
green turtle. 

Victoria. 

This is one of the earliest of the Dwarf varieties. Early 
plantings will blossom in six weeks, yield pods for the table 
in seven weeks, produce pods of suitable size for shelling in 
about ten weeks, and ripen in eighty-four days. When 
planted after the season has somewhat advanced, — the 
young plants thus receiving the benefit of summer tempera- 
ture, — pods may be gathered for the table in about six 
weeks, and the crop will ripen in sixty-three days. 

Stalk fourteen to sixteen inches high, with comparatively 
few branches ; flowers purple ; pods four and a half to five 
inches long, streaked and spotted with purple, tough and 
parchment-like when ripe, and containing five or six seeds. 

The ripe seeds are flesh-colored, striped and spotted with 
purple (the ground changing by age to dull reddish-brown, 
and the spots and markings to chocolate-brown), oblong, some- 
what flattened, shortened or rounded at the ends, five-eighths 
of an inch long, and three-tenths of an inch thick : fourteen 
hundred are contained in a quart. 

The variety is remarkably early ; and, on this account, is 
worthy of cultivation. For table use, the young pods and 
the seeds, green or dry, are inferior to many other sorts. 

White's Early. 

A remarkably hardy and vigorous variety, eighteen to 
twenty inches high. Flowers white, tinged with purple ; pods 
five inches and a half long, curved or sickle-shaped, green at 
first, yellowish-white striped with purple when fully ripe, and 
containing five seeds. 

Early plantings will blossom in about six weeks, young 
pods may be plucked for use in seven weeks, and the crop 



AMERICAN GARDEN-BEAN. 477 

-will ripen in eighty-two days. If planted as late in the sea- 
son as the first week in July, the variety will generally ripen 
perfectly ; and, when cultivated for its green pods, plantings 
may be made at any time during the month. 

The ripe seeds are either drab or light-slate, — both colors 
being common, — marked and spotted with light-drab. In 
some specimens, drab is the prevailing color. They are kid- 
ney-shaped, irregularly compressed or flattened, nearly three- 
fourths of an inch long, and three-eighths of an inch deep. 
A quart contains about sixteen hundred seeds, and is sufficient 
for planting a row two hundred and fifty feet in length, or two 
hundred hills. 

This variety, as an early string-bean, is decidedly one of 
the best, and is also one of the hardiest and most prolific. 
The pods should be plucked when comparatively young; and, 
if often gathered, the plants will continue a long time in bear- 
ing. As a shelled-bean, either in its green or ripened state, 
it is only of medium quality. 

The long peduncles, or stems, that support its spikes of 
flowers, its stocky habit, and fine, deep-green, luxurious foli- 
age, distinguish the variety from all others. 

White Flageolet. 

From sixteen to eighteen inches high, of strong and 
branching habit. Flowers white ; pods five inches and a half 
long, sickle-shaped, green while young, yellowish-white at 
maturity, and containing six (rarely seven) seeds. 

It is a half-early variety ; blossoming in six weeks, yielding 
pods for the table in seven weeks, pods for shelling in eleven 
weeks, and ripening in ninety days, from the time of plant- 
ing. Later plantings will ripen in a shorter period, or in 
about eighty days ; and, if cultivated as a string-bean, seed 
sown as late in the season as the last week of July will sup- 
ply the table from the middle of September with an abun- 
dance of well-flavored and tender pods. 



478 LEGUMINOUS PLANTS. 

The ripe bean is white, kidney-shaped, flattened, three- 
fourths of an inch long, and three-tenths of an inch broad : 
about twenty-two hundred are contained in a quart, and will 
plant a drill, or row, of two hundred and seventy-five feet, or 
nearly three hundred hills. 

The White Flageolet is very productive, and is recommend- 
ed for cultivation : the young pods are crisp and tender, and 
the seeds, green or ripe, are farinaceous, and remarkable for 
delicacy of flavor. 



White Kidney. 

Kidney. Large White Kidney. Royal Dwarf. 

The plants of this variety are from sixteen to eighteen 
inches high, and readily distinguishable, from their large and 
broad leaves, and strong, branching habit of growth ; the 
flowers arc white ; the pods are somewhat irregular in form, 
six inches long, green at first, yellow when ripe, and contain 
five (rarely six) beans. 

The White Kidney-bean is not early : it blossoms in seven 
weeks, produces young pods in nine weeks, pods for shelling 
in eleven weeks, and ripens in a hundred and ten days, from 
the time of planting. 

The ripe seeds are white, more or less veined, pale-yellow 
about the hilum, kidney-shaped, nearly straight, slightly flat- 
tened, fully three-fourths of an inch long, and about three- 
eighths of an inch thick : from twelve to thirteen hundred 
are contained in a quart; and this quantity of seeds will plant 
a hundred and seventy-five feet of drill, or a hundred and 
forty hills. 

As a string-bean, the variety has little merit; but as a 
shelled-bean, green or ripe, it is decidedly one of the best of 
the Dwarfs, and well deserving of cultivation. The suds 
arc of large size, pure white, separate readily from the pods, 
and are tender and delicate. 



american garden-bean. 479 

White Marrow. 
White Marrowfat. Dwarf White Cranberry. White Egg. 

Plants vigorous, much branched, and inclined to produce 
running shoots ; flowers white ; pods five inches long, nearly 
three-fourths of an inch broad, pale-green at first, then 
changing to clear yellow, afterwards becoming pure wax£n- 
white, cream-yellow when ripe, and containing five seeds. 

When planted at the commencement of favorable weather, 
the variety will blossom in seven weeks, yield pods for the 
table in eight weeks, and ripen in a hundred and five days. 
When grown for the ripened product, the planting should not 
be delayed beyond the 20th of June. Planted at this season, 
or the last week in June, the crop will blossom the first week 
in August ; and, about the middle of the month, pods may be 
gathered for the table. By the second week in September, 
the pods will be of sufficient size for shelling ; and, if the 
season be ordinarily favorable, the crop will ripen the last of 
the month. It must not, however, be regarded as an early 
variety ; and, when practicable, should be planted before the 
10th of June. 

The ripe seeds are clear white, ovoid or egg-shaped, nine- 
sixteenths of an inch long, and three-eighths of an inch 
thiclv. In size, form, or color, they are scarcely distinguish- 
able from those of the White Running Cranberry. If well 
grown, twelve hundred seeds will measure a quart. 

As a string-bean, the White Marrow is of average quality : 
but, for shelling in the green state, it is surpassed by few, if 
any, of the garden varieties ; and deserves more general culti- 
vation. When ripe, it is remarkably farinaceous, of a deli- 
cate fleshy-white when properly cooked, and by many preferred 
to the Pea-bean. 

In almost every section of the United States, as well as in 
the Canadas, it is largely cultivated for market ; and is next 
in importance to the last named for commercial purposes. 



480 LEGUMINOUS PLANTS. 

In field-culture, it is planted in drills two feet apart ; the 
seeds being dropped in groups, three or four together, a foot 
apart in the drills. Some plant in hills two and a half or 
three feet apart by eighteen inches in the opposite direction, 
seeding at the rate of forty-four quarts to the acre ; and 
others plant in drills eighteen inches apart, dropping the seeds 
singly, six or eight inches from each other in the drills. 

The yield varies from twenty to thirty bushels to the acre, 
though crops are recorded of nearly forty bushels. 

Yellow-Eyed China. 

Plant sixteen to eighteen inches high, more branched and 
of stronger habit than the Black or Red Eyed ; flowers white ; 
pods six inches long, nearly straight, pale-green while young, 
cream-white at maturity, and containing five or six seeds. 

It is an early variety. When sown in May, or at the be- 
ginning of settled weather, the plants will blossom in six 
weeks, afford string-beans in seven weeks, pods for shelling 
in ten or eleven weeks, and ripen in ninety days, from the 
time of planting. From sowings made later in the season 
(the plants thereby receiving more directly the influence of 
summer weather), pods may be plucked for the table in about 
six weeks, and ripened beans in seventy-five days. Plantings 
for supplying the table with string-beans may be made until 
the last week in July. 

The ripe beans are white, spotted and marked about the 
eye with rusty-yellow, oblong, inclining to kidney-shape, more 
flattened than those of the Red or Black Eyed, five-eighths of 
an inch long, and three-eighths of an inch in breadth : fifteen 
hundred and fifty are contained in a quart, and will plant 
two hundred feet of drill, or a hundred and fifty hills. The 
plants are large and spreading, and most productive when not 
grown too closely together. 

The Yellow-eyed China is one of the most healthy, vigorous, 



AMERICAN GAKDEN-BEAN. 481 

and prolific of the Dwarf varieties ; of good quality as a 
string-bean ; and, in its ripened state, excellent for baking, or 
in whatever manner it may be cooked. It also ripens its 
seeds in great perfection ; the crop being rarely affected by 
wet weather, or injured by blight or mildew. 



POLE OR RUNNING BEANS. 

As a class, these are less hardy than the Dwarfs, and are 
not usually planted so early in the season. The common 
practice is to plant in hills three feet or three and a half 
apart ; though the lower-growing sorts are sometimes planted 
in drills fourteen or fifteen inches apart, and bushed in the 
manner of the taller descriptions of pease. 

If planted in hills, they should be slightly raised, and the 
stake, or pole, set before the planting of the seeds. The ma- 
turity of some of the later sorts will be somewhat facilitated 
by cutting or nipping off the leading runners when they have 
attained a height of four or five feet. 



Case-Knife. 

This variety, common to almost every garden, is readily 
distinguished by its strong and tall habit of growth, and its 
broad, deep-green, blistered leaves. The flowers are white. 
The pods are remarkably large ; often measuring nine or ten 
inches in length, and nearly an inch in width. They are of a 
green color till near maturity, when they change to yellowish- 
green, and, when fully ripe, to cream-white. A well-formed 
pod contains eight or nine seeds. 

Early plantings will blossom in seven or eight weeks, yield 
pods for stringing in about ten weeks, green beans in twelve 
or thirteen weeks, and ripen in a hundred and five days. 
Later plantings, with the exclusive advantage of summer 

61 



482 LEGUMINOUS PLANTS. 

weather, will supply string-beans in seven weeks, pods for 
shelling in eight or nine weeks, and ripen in ninety-six days. 
Plantings for the green beans may be made till nearly the mid- 
dle of July; and, for the young pods, to the 25th of the 
month. 

The ripe seeds are clear white, kidney-shaped, irregularly 
flattened or compressed, often diagonally shortened at one or 
both of the ends, three-fourths of an inch long, and three- 
eighths of an inch deep. A quart contains about fifteen 
hundred seeds, and will plant a hundred and seventy-five 
hills. 

It is one of the most prolific of the running varieties. As a 
shelled-bean, it is of excellent quality in its green state ; and, 
when ripe, farinaceous, and well flavored in whatever form 
prepared. The large pods, if plucked early, are succulent 
and tender, but coarser in texture than those of many other 
sorts, and not so well flavored. 

The Case-knife, in its habit and general appearance, much 
resembles the Sabre, or Cimeter, of the French ; and perhaps 
is but a sub-variety. Plants, however, from imported Sabre- 
beans, were shorter, not so stocky, a little earlier, and the 
pods, generally, less perfectly formed. 

Corn-Bean. 

Stem six feet and upwards in height ; flowers bright-lilac ; 
the pods are five inches and a half long, green while young, 
cream-white at maturity, and contain six or seven seeds. 

The variety is late, but remarkable for hardiness and pro- 
ductiveness. The shelled-beans, green or ripe, are little 
used; the young pods are crisp, succulent, and excellent for 
the table : and the variety deserves more general cultivation. 
If plucked as fast as they become of suitable size, the plants 
will continue to produce them in abundance for six or eight 
weeks. 



AMERICAN GARDEN-BEAN. 483 

The ripe seeds are chocolate-brown, somewhat quadrangu- 
lar, flattened, half an inch long, and three-eighths of an inch 
broad. In size and form, they somewhat resemble grains of 
Indian corn : whence the name. Twelve hundred and fifty 
seeds are contained in a quart, and will plant a hundred and 
twenty-five hills. 

Horticultural. 

Marbled Prague. Vil. London Horticultural. 

Stem six feet or more in height ; flowers purple ; the pods 
are from five to six inches long, nearly three-fourths of an 
inch broad, pale-green while young, greenish-white streaked 
and blotched with brilliant rose-red when more advanced, 
much contorted, hard, parchment-like and very tenacious of 
their contents when ripe, and enclose five or six seeds. 

When planted at the commencement of the season, the 
variety will blossom in about seven weeks, produce pods for 
stringing in nine weeks, green beans in twelve weeks, and 
ripen in a hundred days. Plantings made during the last 
week in June will mature their crop, if the season be fa- 
vorable. For the green beans, plantings may be made until 
the last of June ; and, for the young pods, until the first of 
July. 

The ripe beans are flesh-white, streaked and spotted with 
bright-pink, or red, with a russet-yellow line encircling the 
eye. They are egg-shaped, rather more than half an inch in 
length, and four-tenths of an inch in width and depth. 
From the time of ripening, the soft, flesh-like tint gradually 
loses its freshness, and finally becomes cinnamon-brown ; the 
variegations growing relatively duller and darker. A quart 
contains about eleven hundred seeds, and will plant a hundred 
and twenty-five hills. 

The Horticultural Bean was introduced into this country 
from England about the year 1825. It has now become very 



484 LEGUMINOUS PLANTS. 

generally disseminated, and is one of the most popular of the 
running sorts. As a string-bean, it is of good quality ; shelled 
in its green state, remarkably farinaceous and well flavored ; 
and, when ripe, one of the best for baking or stewing. It is 
hardy and productive, but is liable to deteriorate when raised 
many years in succession from seed saved in the vegetable 
garden from the scattered pods accidentally left to ripen on 
the poles. To raise good seed, leave each year a few hills 
unplucked ; allowing the entire product to ripen. 

Indian Chief. 

Wax-bean. Butter-bean. Algerian. D'Alger, of the French. 

Stem six or seven feet high, with large, broad foliage 
and purple flowers ; the pods are five inches long, nearly as 
thick as broad, sickle-shaped, green at first, but soon change 
to a fine, waxen, semi-transparent cream -white, — the line 
marking the divisions being orange-yellow. At this stage 
of growth, the color indicates approaching maturity ; but the 
pods will be found crisp and succulent, and are in their great- 
est perfection for the table. When ripe, they are nearly 
white, much shrivelled, and contain six or seven seeds. 

When cultivated for the ripened product, the seed should 
be planted as early in the season as the weather will permit. 
The plants will then blossom in eight or nine weeks, afford 
young pods in about eleven weeks, pods for shelling in thir- 
teen or fourteen weeks, and ripen in a hundred and twenty- 
four days. Plantings for green pods may be made until the 
first of July. 

At the time of harvesting, the seeds are deep indigo-blue, 
the hilum being white. They are oblong, often shortened 
abruptly at the ends, half an inch long, nearly the same in 
depth, and three-tenths of an inch thick. Fourteen hundred 
seeds measure a quart, and will plant a hundred and seventy- 
five hills. 



AMERICAN GARDEN-BEAN. 485 

Its fine, tender, succulent, and richly colored pods are its 
chief recommendation ; and for these it is well worthy of cul- 
tivation. They are produced in profuse abundance, and con- 
tinue fit for use longer than those of most varieties. In moist 
seasons, the pods remain crisp and tender till the seeds have 
grown sufficiently to be used in the green state. The ripe 
seeds are little used. 



Mottled Cranberry. 

A comparatively strong-growing, but not tall variety. The 
flowers are white ; the pods are short and broad, four inches 
and a half long, three-fourths of an inch wide, yellow at ma- 
turity, and contain four or five seeds. 

If planted early, the variety will blossom in seven weeks, 
yield pods for the table in eight or nine weeks, green beans 
in eleven weeks, and ripen in a hundred days. When planted 
after settled warm weather, it will ripen in ninety days. 

The ripe seeds are white, the eye surrounded with a broad 
patch of purple, which is also extended over one of the 
ends : they are of a rounded-oval form, half an inch long, 
and three-eighths of an inch in width and thickness. A 
quart contains fourteen hundred and fifty seeds, and will 
plant a hundred and fifty hills. As the plants are of dwarf- 
ish character, the seeds are sometimes sown in drills ; a quart 
being required for two hundred feet. 

The Mottled Cranberry is moderately productive, and the 
young pods are tender and well flavored : the seeds, while 
green, are farinaceous, and, though of good quality when ripe, 
are but little used. 



Mottled Prolific. 

Plant branching, healthy, and vigorous, six feet or more in 
height ; flowers purple ; the pods are four inches and a half 



486 LEGUMINOUS PLANTS. 

long, usually produced in pairs, green at first, washed with 
purple when more advanced, light-brown at maturity, and 
contain six seeds. 

It is a late variety. Plantings made during the first of the 
season will not produce pods for use until the last of July, or 
beginning of August ; but, if these are plucked as they be- 
come of suitable size, the plants will continue in bearing until 
destroyed by frost. 

The ripe beans are drab, thickly and minutely spotted with 
black, and also distinctly marked with regular lines of the 
same color. They are of an oblong form, flattened, often 
squarely or diagonally shortened at the ends, nearly half an 
inch in length, and three-tenths of an inch in width. A 
quart contains thirty-one hundred seeds, and will plant about 
three hundred hills. 

As a shelled-bean, in its green or ripened state, the variety 
has little merit. Its recommendations are its fine, tender 
pods, its remarkable productiveness, and its uniformly healthy 
habit. 

Pkedhomme. Vil. 

Introduced from France. Plant four or five feet high, with 
broad, deep-green, blistered foliage and white flowers ; the 
pods are nearly cylindrical, three inches long, green while 
voung, cream-white when ripe, and contain from six to eight 
seeds, set very closely together. 

The ripe beans are dull-white, veined, oblong, often short- 
ened at the ends, a third of an inch long, and nearly a fourth 
of an inch in width and thickness. A quart contains about 
thirty-five hundred seeds, and will plant three hundred and 
fifty hills. 

Early plantings will blossom in eight weeks, afford pods 
for the table in about ten weeks, and ripen in a hundred and 
eight days. It may be planted for its green pods to the first 
of July. 



AMERICAN GARDEX-BEAX. 487 

It is of little value as a shelled-bean in its green state. 
When ripe, it is of good quality, and, as a string-bean, one 
of the best ; the pods being very brittle, succulent, and fine 
flavored. They remain long upon the plants without becom- 
ing tough and hard ; and are tender, and good for use, until 
almost ripe. On account of their thin and delicate character, 
the seeds, in unfavorable seasons, are often stained and other- 
wise injured by dampness at the time of ripening. 

Prixcess. Vil. 

A French variety. Plant six feet or more in height, with. 
lively-green foliage and white flowers ; the pods are five 
inches long, pale-green while young, yellow at maturity, and 
contain six or seven, and sometimes eight, seeds. 

The ripe bean is white, egg-shaped, two-fifths of an inch 
long, and a fourth of an inch thick : nearly three thousand 
are contained in a quart, and will plant three hundred and 
fifty hills. 

The variety somewhat resembles the Predhomme ; but the 
seeds are larger and brighter, the pods are longer, the seeds 
are less close in the pods, and it is some days earlier. It 
ripens in about three months from the time of planting. A 
good sort for stringing, and of excellent quality when ripe. 

Red Cranberry. 

This is one of the oldest and most familiar of garden-beans, 
and has probably been longer and more generally cultivated 
in this country than any other variety. 

The plants are five or six feet high, of medium strength 
and vigor ; flowers pale-lilac. The pods are quite irregular in 
form ; often reversely curved, or sickle-shaped ; four inches 
and a half long ; yellowish-green while young ; clear- white 
when suitable for shelling ; yellowish-white, shrivelled, and 
contorted, when ripe ; and contain five or six seeds. 



488 LEGUMINOUS PLANTS. 

Its season is intermediate. If planted early, the variety 
•will blossom in seven weeks, yield young pods in nine weeks, 
green beans in eleven weeks, and ripen in ninety-five days. 
In favorable seasons, the crop will ripen if the seeds are 
planted the last of June ; but, for the young pods or for 
green beans, plantings may be made to near the middle of 
July. 

Seeds clear, deep-purple, the hilum white, round-ovoid, 
slightly compressed, half an inch long, and about three-eighths 
of an inch in depth and thickness. Fourteen hundred and 
fifty seeds are contained in a quart, and will plant a hundred 
and fifty hills. 

It is a hardy and productive variety, principally grown as 
a string-bean. The pods are succulent and tender ; and 
these qualities are retained to a very advanced stage of 
growth, or until quite of suitable size for shelling. The dark 
color of the bean, which is to some extent imparted to the 
pods in the process of cooking, is by some considered an 
objection ; and the White Cranberry, though perhaps less pro- 
lific, is preferred. As a shelled-bean, it is of good quality in 
its green state ; but, in its ripened state, little used, though 
dry and farinaceous. 



liED Orleans. 
Scarlet Orleans. 

Five to six feet high ; flowers white ; the pods are sickle- 
shaped, five inches long, green when young, often tinged with 
red when more advanced, yellow at full maturity, and contain 
five or six seeds, packed closely together. 

It is one of the earliest of the running varieties. Spring 
plantings will blossom in about seven weeks, afford pods for 
the table in eight weeks, green beans in eleven weeks, and 
ripen in eighty-five days. Planted later in the season, pods 
sufficiently large for stringing may be gathered in six weeks, 



AMERICAN GARDEN-BEAN. 489 

and the crop will begin to ripen in about seventy days. As 
a string-bean, the variety may be planted until the first of 
August. 

At the time of harvesting, the ripe seeds are of a bright 
blood-red color, but change rapidly by age to brownish-red. 
They are of an oblong form, often squarely or diagonally 
shortened at the ends by contact with each other in the pods, 
half an inch long, and three-tenths of an inch broad. A 
quart, which contains nearly twenty-four hundred seeds, will 
plant about two hundred and seventy-five hills. 

The Red Orleans is quite prolific, and a desirable sort for 
soups and stews. The young pods are tender, and well fla- 
vored ; but its remarkable precocity must be considered its 
chief recommendation. 

French writers describe the ripe seeds as exceeding the 
above dimensions ; but specimens received from Paris seeds- 
men correspond in size, form, and color with the description 
before sriven. 



Rhode-Island Butter. 

Plant seven feet and upwards in height, with large, broad, 
deep-green, wrinkled foliage ; flowers blush-white ; the pods 
are six inches long, nearly three-fourths of an inch broad, 
green while young, paler when more advanced, cream-white 
and much shrivelled when ripe, and contain seven seeds. 

If planted early in the season, green pods may be plucked 
for the table in nine or ten weeks, pods for shelling in twelve 
weeks, and the crop will ripen in a hundred and twenty-three 
days. Planted early in June, the pods will generally all ripen; 
but, if the planting is delayed to the last of the month, 
the crop will but partially mature, unless the season prove 
more than usually favorable. The vines will, however, yield 
a plentiful supply of pods, and also of green beans. 

The seeds, at maturity, are cream-yellow, with well- 

62 



490 LEGUMINOUS PLANTS. 

defined spots and stripes of deep yellow ish-buff. They are 
broad-kidney-shaped, flattened, five-eighths of an inch long, 
and nearly half an inch broad. The cream-yellow gradually 
changes by age to brown, and the markings become rela- 
tively darker. Fourteen hundred seeds are contained in a 
quart, and will plant a hundred and fifty hills. 

The variety yields abundantly ; and the large pods are 
tender, succulent, and excellent for table use. The beans, 
in their green state, are of good quality, though little used 
when ripe. 

Sabre, or Cimeter. 

Stem seven or eight feet high ; leaves broad, large, deep- 
green, and much wrinkled or corrugated ; flowers white ; 
pods large, broad, and thin, curved at the ends in the form 
of a sabre, or cimeter, green when young, cream-white when 
ripe, and contain eight beans. 

The variety will blossom in eight weeks, afford young 
pods for the table in ten weeks, green beans in eleven weeks, 
and ripen in a hundred days, from the time of planting. If 
sown in June, the crop will mature in ninety days. Plant- 
ings for the green seeds may be made till the last of June, 
and for the young pods to the middle of July. 

The ripe seeds are clear-white, kidney-form, three-fourths 
of an inch long, and three-eighths of an inch broad. Six- 
teen hundred are contained in a quart, and will plant a 
hundred and sixty hills. 

The Sabre Bean is remarkably productive ; the young pods 
are crisp and tender, excellent for table use, and good for 
pickling ; the seeds, green or dry, are farinaceous, and of 
delicate flavor and appearance. 

In height and foliage, size and form of the pods, color and 
size of the ripe seeds, it resembles the Case-knife. The 
principal difference between the varieties is in the earlier 
maturity of the Sabre. 



AMERICAN GARDEN-BEAN. 491 



Soissons. VU. 

Introduced from France. Stem six feet or more high ; 
foliage large, broad, wrinkled ; flowers white ; the pods are 
eight inches long, three-fourths of an inch broad, sword- 
shaped, yellowish-green when near maturity, yellowish-white 
when ripe, and contain six or seven seeds. 

The variety requires the whole season for its full perfec- 
tion. If planted early, it blossoms in nine weeks, produces 
young pods in eleven weeks, and ripens off in gradual suc- 
cession till the plants are destroyed by frost. If cultivated 
for its young pods, plantings may be made to the last week 
in June. 

The ripe seeds are remarkably large, — often measuring 
nearly an inch in length and half an inch in breadth, — pure, 
glossy-white, kidney-shaped, and generally irregularly com- 
pressed. Seven hundred are contained in a quart, and will 
plant about eighty hills. 

The young pods, while quite young and small, are crisp 
and tender, and the ripe seeds are farinaceous and well 
flavored. It is also an excellent sort for shelling in the 
green state : but the plants are not hardy, and thrive well 
only in warm soil and sheltered situations. Under ordinary 
culture, many of the pods are imperfect, and frequently con- 
tain but two or three seeds. 



White Cranberry. 

Stem five or six feet high ; flowers white ; the pods arc 
five inches and a half long, pale-green while young, striped 
and marbled with red when near maturity, yellowish-buff 
when ripe, and contain five or six beans. 

It is not an early variety. From plantings made at the 
usual season, young pods may be gathered in about nine 
weeks, pods for shelling green in twelve weeks, and ripened 



492 LEGUMINOUS PLANTS. 

beans in a hundred and five days. For stringing, or for 
shelling in a green state, the variety may be planted the first 
of July ; but, in ordinary seasons, few of the pods will reach 
maturity. 

The ripe seeds are white, egg-shaped, sometimes nearly 
spherical, half an inch long, and three-eighths of an inch in 
breadth and thickness. In size, form, and color, they strongly 
resemble the Dwarf White Marrow ; and are not easily dis- 
tinguished from the seeds of that variety. About twelve 
hundred and fifty are contained in a quart, and will plant 
a hundred and twenty-five hills. 

The White Cranberry is hardy, yields well, and the young 
pods are tender and well flavored. For shelling green, it is 
decidedly one of the best of all varieties ; and for baking, or 
otherwise cooking, is, when ripe, fully equal to the Pea-bean 
or White Marrow. 

Wild-Goose. 

Plant seven or eight feet high, of healthy, vigorous habit ; 
flowers bright-purple ; the pods are sickle- shaped, pale-green 
at first, cream-yellow streaked and marbled with purple 
when ripe, and contain six seeds, closely set together. 

The variety requires the entire season for its full perfec- 
tion. When planted early, it will blossom in nine weeks, 
produce young pods in eleven weeks, green beans in thirteen 
weeks, and ripen in a hundred and twenty days. If planted 
and grown under the influence of summer weather, the plants 
will blossom in seven weeks, yield young pods in nine weeks, 
green beans in twelve weeks, and ripen in a hundred days. 
Plantings for the green seeds may be made to the middle of 
June, and for the young pods to the first of July. 

The ripe beans are pale cream-white, spotted with deep 
purplish-black (the cream-white gradually changing by age 
to cinnamon-brown), round-ovoid, four-tenths of an inch long, 
and about three-eighths of an inch in width and thickness. A 



AMERICAN GARDEN-BEAN. 493 

quart contains nearly seventeen hundred seeds, and will plant 
two hundred hills. 

The variety has been long cultivated both in Europe and 
this country. It is hardy and productive. The young pods 
are of fair quality ; and the seeds, green or ripe, are excellent 
for table use, in whatever form prepared. 

Yellow Cranberry. 

Five to six feet high, with yellowish-green foliage and 
pale-purple flowers : the pods are five inches long, three- 
fourths of an inch broad, often sickle-shaped ; pale-green at 
first ; cream-yellow, shrivelled, and irregular in form, like 
those of the Red variety, at maturity; and contain five or six 
seeds. 

It is a few days later than the White Cranberry, and nearly 
two weeks later than the Red. Planted at the commencement 
of the season, it will blossom in eight weeks, yield pods for 
the table in about ten weeks, pods for shelling in twelve or 
thirteen weeks, and ripen in a hundred and ten days. Early 
summer-plantings will blossom in seven weeks, produce pods 
for the table in less than nine weeks, and ripen in about a 
hundred days. "When grown for the ripened crop, it should 
have the advantage of the entire season ; but, when culti- 
vated for its young pods, plantings may be made till the first 
of July. 

Seeds yellow, with a narrow, dark line encircling the 
hilum : round-ovoid, half an inch long, and three-eighths 
of an inch in breadth and thickness : thirteen hundred and 
fifty are contained in a quart, and will plant a hundred and 
twenty-five hills. 

The variety is hardy and prolific ; of good quality as a 
string-bean, or for shelling in the green state. When ripe, 
the seeds are nearly equal to the White Marrow for baking, 
thousrh the color is less aerreeable. 



494 LEGUMINOUS PLANTS. 



ASPARAGUS-BEAN. 
Long-podded Dolichos. Dolichos sesquipedalis. 

The Asparagus-bean, in its manner of growth, inflores- 
cence, and in the size and character of its pods, is quite 
distinct from the class of beans before described. It is a 
native of Tropical America, and requires a long, warm season 
for its full perfection. 

The stem is from six to seven feet high ; the leaves are 
long, narrow, smooth, and shining ; the flowers are large, 
greenish-yellow, and produced two or three together at the 
extremity of quite a long peduncle ; the pods are nearly 
cylindrical, pale-green, pendent, and grow with remarkable 
rapidity, — when fully developed, they are eighteen or twenty 
inches long, and contain eight or nine seeds. 

These should be sown as early in spring as the appearance 
of settled warm weather ; and the plants will then blossom in 
ten or eleven weeks, afford pods for use in fourteen weeks, 
and ripen off their crop in gradual succession until destroyed 
by frost. 

The ripe seeds are cinnamon-brown, with a narrow, dark 
line about the hilum ; kidney-shaped, half an inch long, and 
a fourth of an inch broad : nearly four thousand are contained 
in a quart, and will plant four hundred and fifty hills. 

The seeds are quite small, and are rarely eaten, either in a 
green or ripe state. The variety is cultivated exclusively for 
its long, peculiar pods, which are crisp, tender, of good 
flavor, and much esteemed for pickling. It is, however, 
much less productive than many of the running kinds of gar- 
den-beans, and must be considered more curious than really 
useful. 



LIMA BEAN. 495 



LIMA BEAN. 

Phaseolus lunatus. 



Stem ten feet or more in height ; leaves comparatively long 
and narrow, smooth and shining ; flowers small, greenish- 
yellow, in spikes ; the pods are four inches and a half long, an 
inch and a quarter broad, much flattened, green and wrinkled 
while young, yellowish when ripe, and contain three or four 
beans. 

The Lima is one of the latest, as well as one of the most 
tender, of all garden-beans ; and seldom, if ever, entirely per- 
fects its crop in the Northern States. Little will be gained 
by very early planting ; as the seeds are not only liable to 
decay before vegetating, but the plants suffer greatly from 
cold, damp weather. In the Northern and Eastern States, 
the seeds should not be planted in the open ground before 
the beginning of May ; nor should the planting be delayed 
beyond the tenth or middle of the month. In ordinary sea- 
sons, the Lima Bean will blossom in eight or nine weeks, and 
pods may be plucked for use the last of August, or beginning 
of September. Only a small proportion of the pods attain a 
sufficient size for use ; a large part of the crop being prema- 
turely destroyed by frost. 

The ripe seeds are dull- white or greenish-white, with veins 
radiating from the eye ; broad, kidney-shaped, much flattened, 
seven-eighths of an inch long, and two-thirds of an inch 
broad. A quart contains about seven hundred seeds, and will 
plant eighty hills. 

The pods are tough and parchment-like in all stages of 
their growth, and are never eaten. The seeds, green or ripe, 
are universally esteemed for their peculiar flavor and excel- 
lence ; and, by most persons, are considered the finest of all 
the garden varieties. If gathered when suitable for use in 
their green state, and dried in the pods in a cool and shaded 



496 LEGUMINOUS PLANTS. 

situation, they may be preserved during the winter. When 
required for use, they are shelled, soaked a short time in clear 
water, and cooked as green beans : thus treated, they will be 
nearly as tender and well flavored as when freshly plucked 
from the plants. 

The seeds are sometimes started on a hot-bed, in thumb- 
pots, or on inverted turf, or sods, cut in convenient pieces ; 
and about the last of May, if the weather is warm and 
pleasant, transplanted to hills in the open ground. 

By the following method, an early and abundant crop may 
be obtained in comparatively favorable seasons : — 

" As soon in spring as the weather is settled, and the soil 
warm and in good working condition, set poles about six feet 
in length, three feet apart each way, and plant five or six 
beans in each hill ; being careful to set each bean with its 
germ downward, and covering an inch deep. After they have 
grown a while, and before they begin to run, pull up the 
weakest, and leave but three of the most vigorous plants to a 
hill. As these increase in height, they should, if necessary, be 
tied to the stakes, or poles, using bass-matting, or other soft, 
fibrous material, for the purpose. When they have ascended 
to the tops of the poles, the ends should be cut or pinched 
off; as also the ends of all the branches, whenever they rise 
above that height. This practice checks their liability to run 
to vines, and tends to make them blossom earlier, and bear 
sooner and more abundantly, than they otherwise Avould do." 

In tropical climates, the Lima Bean is perennial. 

Gkeen Lima. 

A sub-variety of the Common Lima, differing principally 
in the pea-green color of the seeds. 

As generally found in the market, the seeds of the Com- 
mon and Green Lima are more or less intermixed. By 
some, the Green is considered more tender, and thought to 



SCARLET-RUNNER. 497 

remain longer on the plants without becoming hard, than the 
White. The habits of the plants are the same, and there is 
no difference in the season of maturity. A careful selection 
of seeds for planting, and skilful culture, would undoubtedly 
give a degree of permanency to this difference in color ; 
which appears to be the principal, if not the only, point of 
variation. 

Mottled Lima. 

This, like the Green, is a sub-variety of the Common Lima. 
The ripe seeds are dull- white or greenish- white, mottled and 
clouded with purple. 

In the habit of the plant, in the foliage, pods, form, or size 
of the seeds, or season of maturity, there are no marks of dis- 
tinction when compared with the Common Lima. 



SCARLET-RUNNER. 

Phaseolus multiflorus. 

From South America. Though nearly allied to the Com- 
mon Kidney -bean, it is considered by botanists a distinct 
species ; differing in its inflorescence, in the form of its pods, 
and particularly in the fact that the cotyledons, or lobes of the 
planted seed, do not rise to the surface of the ground in 
the process of germination. It is, besides, a perennial plant. 
The roots are tuberous, and, though small, not unlike those 
of the Dahlia. 

If taken up before frost in the autumn, they may be pre- 
served in a conservatory, or warm parlor or sitting-room, 
during winter, and reset in the open ground on the approach 
of warm weather ; when new shoots will soon make their 
appearance, and the plants will blossom a second time early 
and abundantly. 

63 



498 LEGUMINOUS PI-ANTS. 

The plants are twelve feet or more in height or length, 
■with deep-green foliage and brilliant scarlet flowers ; the 
latter being produced in spikes, on long footstalks. The pods 
are six inches long, nearly an inch broad, somewhat hairy 
while young, sickle-shaped and wrinkled when more ad- 
vanced, light reddish-brown when ripe, and contain four or 
five seeds. 

It requires the whole season for its perfection, and should 
be planted as early as the weather will admit. The plants 
will then blossom in seven or eight weeks, produce young 
pods in nine weeks, green seeds in twelve weeks, and ripen 
in a hundred and fifteen days. 

The ripe seeds are lilac-purple, variegated with black, or 
deep purplish-brown, — the edge, or border, little, if any, 
marked ; hilum long and white ; form broad-kidney-shaped ; 
size large, — if well grown, measuring seven-eighths of an 
inch long, six-tenths of an inch broad, and three-eighths of 
an inch thick. About five hundred and fifty are contained in 
a quart, and will plant eighty hills. 

In this country, it is usually cultivated as an ornamental, 
climbing annual ; the spikes of rich, scarlet flowers, and its 
deep-green foliage, rendering the plant one of the most showy 
and attractive objects of the garden. 

Though inferior to some of the finer sorts of garden-beans, 
its value as an esculent has not been generally appreciated. 
The young pods are tender and well flavored ; and the seeds, 
green or ripe, are much esteemed in many localities. " In 
Britain, the green pods only are used ; on the Continent, the 
ripened seeds are as much an object of culture ; in Holland, 
the Runners are grown in every cottage-garden for both pur- 
poses; while, in France and Switzerland, they are grown chief- 
ly for the ripened seeds. In England, they occupy a place in 
most cottage-gardens, and are made both ornamental and 
useful. They cover arbors, arc trained over pales and up 
the walls of cottages, which they enliven by the brightness of 



sieva. 499 

their blossoms ; while every day produces a supply of whole- 
some and nutritious food for the owner. The French, now 
enthusiastically fond of this legume, at one time held it in 
utter detestation." 

Painted Lady-Runner. 

A sub-variety of the Scarlet-runner, with variegated flow- 
ers ; the upper petals being scarlet, the lower white. The 
ripe seeds are paler, and the spots and markings duller. Cul- 
tivation and uses the same. 



White-Runner. 

A variety of the Scarlet -runner. The plants are less 
vigorous, the pods are longer and less wrinkled, and the 
flowers and seeds pure white. 

The green pods are used in the same manner as those of 
the Scarlet -runner, and are similar in texture and flavor; 
but the shelled-beans, either green or ripe, are generally con- 
sidered superior to those of the Scarlet variety. They are 
sometimes seen in vegetable markets under the name of the 
" Lima ; " and are probably often cultivated, as well as pur- 
chased and consumed, as the Lima. The White -runner 
beans, however, are easily distinguished by their greater 
thickness, more rounded form, and especially by their uni- 
form whiteness. 



SIEVA. 



Carolina. Saba. West-Indian. Small Lima. Carolina Sewee. 
Phaseolus lunatus, var. 

The Sieva is a variety of the Lima, attaining a height of 
ten or twelve feet. The leaves and flowers resemble those 
of the Common Lima. The pods, however, are much smaller, 



5()0 LEGUMINOUS PLANTS. 

and remarkable for their uniform size; generally measuring 
three inches in length, and about seven-eighths of an inch in 
width : they are green and wrinkled while young, pale yel- 
lowish-brown when ripe, and contain three, and sometimes 
four, seeds. 

Though several days earlier than the Lima, the Sieva 
Bean requires the whole season for its complete maturity ; 
and even when planted early, and receiving the advantage of 
a warm summer and a favorable autumn, it is seldom fully 
perfected in the Northern States : for, though much of the 
crop may ripen, a large portion almost invariably is prema- 
turely destroyed by frost. 

The variety will blossom in eight weeks from the time of 
planting, afford pods for shelling in twelve weeks, and ripen 
from near the middle of September till destroyed by frost. 

The seeds are white or dull yellowish- white, broad -kid- 
ney-shaped, much flattened, five-eighths of an inch long, and 
nearly half an inch broad. A quart contains about sixteen 
hundred, and will plant about a hundred and fifty hills. 

The Sieva is one of the most productive of all varieties. 
The young pods, however, are tough and hard, and are never 
eaten. The beans, in their green or ripe state, are similar to 
the Lima, and arc nearly as delicate and richly flavored. It 
is from two to three weeks earlier than the last named, and 
would yield a certain abundance in seasons when the Lima 
would uniformly fail. As a shelled-bean, green or dry, it 
must be classed as one of the best, and is recommended for 
cultivation. 

Mottled Sieva. 

A sub-variety of the Common Sieva ; the principal if not 
the only mark of distinction being in the variegated character 
of the seeds, which are dull-white, spotted and streaked with 
purple. 



CHICK-PEA. 501 

It is sometimes described as being earlier than the Common 
variety ; but, from various experiments in the cultivation of 
both varieties, there appears to be little if any difference in 
their seasons of maturity. The color and form of the flower 
are the same as the Sieva ; the pods are of the same size and 
shape ; and the leaves have the same elongated form, and 
smooth, glossy appearance. 



CHICK-PEA. 
Egyptian Pea. Cicer arietinum. 

The Chick-pea is a hardy, annual plant, originally from the 
south of Europe, but also indigenous to the north of Africa 
and some parts of Asia. The stem is two or three feet high, 
erect and branching; the leaves are pinnate, with from six 
to nine pairs of oval, grayish, toothed leaflets ; the flowers 
resemble those of the Common Pea, and are produced on long 
peduncles, generally singly, but sometimes in pairs ; the pods 
are about an inch long, three-fourths of an inch broad, some- 
what rhomboidal, hairy, inflated or bladder-like, and contain 
two or three globular, wrinkled, pea-like seeds. 

Sowing and Cultivation. — The seed should be sown in 
April, in the manner of the Garden-pea ; making the drills 
about three feet apart, an inch and a half deep, and dropping 
the seeds two inches asunder in the drills. All the culture 
required is simply to keep the ground between the rows free 
from weeds. The crop should be harvested before the com- 
plete maturity of the seeds. 

Use. — " The Pease, though not very digestible, are largely 
employed in soups, and form the basis of the puree aux 
croutons, or bread and pea soup, so highly esteemed in 
Paris." They are also extensively used, roasted and ground, 
as a substitute for coffee. 

There are three varieties, as follow : — 



502 leguminous plants. 

Red Chick-Pea. 

A variety with rose-colored flowers, and red or brownish- 
red seeds. 

White Chick-Pea. 

Both the flowers and seeds white ; plant similar to those 
of the other varieties. 

yELLow Chick-Pea. 

This variety has white blossoms and yellow seeds. The 
plant, in height, foliage, or general habit, differs little from 
the White or the Red Seeded. 



CHICKLING VETCH. Law. 
Lentil, of Spain. Cultivated Lathyrus. Lathyrus sativus. 

Stem three or four feet high or long, attaching itself to 
trellises, branches, or whatever may be provided for its sup- 
port, in the manner of pease ; the leaves arc small and grass- 
like ; flowers solitary, smaller than those of the Common 
Pea, and generally bright-blue ; the pods are an inch and a 
half long, three-fourths of an inch broad, flattened, winged 
along the back, and enclose two compressed but irregularly 
shaped seeds of a dun or brownish color and pleasant flavor. 

Cultivation and Use. — The seeds are sown at the time and 
in the manner of the taller kinds of garden-pease. The 
plant is principally cultivated for its seeds, the flour of which 
is mixed with that of wheat or rye, and made into bread. 
It is also fed to stock ; and, in some localities, the plants are 
given as green food to horses and cattle. 

"In 1671, its cultivation and use were prohibited on ac- 
count of its supposed pernicious properties ; as it was thought 
to induce rigidity of the limbs, and to otherwise injuriously 
affect the system." 



ENGLISH BEAN. 



503 



White-Flowered Chickling Vetch. 

A variety with, white flowers and seeds. The foliage is 
also much paler than that of the Common Chickling Vetch. 

Other species of the genus also produce farinaceous seeds 
suitable for food, but in too small quantities to admit of being 
profitably cultivated in this country. 



ENGLISH BEAN. 

Horse-bean. Garden-bean, of the English. Vicia faba. 

The English Bean differs 
essentially from the Common 
American Garden or Kidney 
Bean usually cultivated in 
this country ; and is classed 
by botanists under a dif- 
ferent genera, and not as a 
distinct species, as intimated 
in the "American Gardener." 
Aside from the great differ- 
ence in their general appear- 
ance and manner of growth, 
the soil, climate, and mode 
of cultivation, required by 
the two classes, are very dis- 
similar : the American Gar- 
den-bean thriving best in a 
light, warm soil, and under 
a high temperature ; and the 
English Bean in stiff, moist 
soil, and in cool, humid sea- 
sons. 

The Ensrlish Bean is a 




504 LEGUMINOUS PLANTS. 

native of Egypt, and is said to be the most ancient of all the 
now cultivated esculents. It is an annual plant, with an up- 
right, smooth, four-sided, hollow stem, dividing into branches 
near the ground, and growing from two to four feet and upwards 
in height. The leaves are alternate, pinnate, and composed of 
from two to four pairs of oval, smooth, entire leaflets ; the 
flowers are large, nearly stemless, purple or white, veined 
and spotted with purplish-black ; the pods are large and 
downy; the seeds are rounded, or reniform, flattened, and vary 
to a considerable extent in size and color in the different vari- 
eties, — they will vegetate until more than five years old. 

Soil and Planting. — As before remarked, the English 
Bean requires a moist, strong soil, and a cool situatiozi ; the 
principal obstacles in the way of its successful cultivation in 
this country being the heat and drought of the summer. The 
seeds should be planted early, in drills two feet asunder for 
the smaller-growing varieties, and three feet for the larger 
sorts ; dropping them about six inches from each other, and 
covering two inches deep. A quart of seed will plant about 
a hundred and fifty feet of row or drill. 

Cultivation. — " When the plants have attained a height of 
five or six inches, they are earthed up slightly for support ; 
and, when more advanced, they are sometimes staked along 
the rows, and cords extended from stake to stake to keep the 
plants erect. When the young pods appear, the tops of 
the plants should be pinched off, to throw that nourishment, 
which would be expended in uselessly increasing the height 
of the plant, into its general system, and consequently in- 
crease the bulk of crop, as well as hasten its maturity. This 
ot'trn-recommended operation, though disregarded by many, is 
of very signal importance." — M'Int. 

Taking the Crop. — The pods should be gathered for use 
when the seeds are comparatively young, or when they are of 
the size of a marrowfat-pea. As a general rule, all vegeta- 
bles are most tender and delicate when young; and to few 



ENGLISH BEAN. 505 

esculents does this truth apply with greater force than to the 
class of plants to which the English Bean belongs. 

Use. — The seeds are used in their green state, cooked 
and served in the same manner as shelled kidney-beans. The 
young pods are sometimes, though rarely, used as string- 
beans. 

Varieties. — 

Dutch Long Pod. 

Plant from four to five feet high, dividing into two or three 
branches ; flowers white ; pods horizontal, or slightly pendu- 
lous, six or seven inches long, about an inch in width, three- 
fourths of an inch thick, and containing five or six large white 
or yellowish-white seeds. 

Not early, but prolific, and of good quality. 

Dwarf Fan, or Cluster. 
Early Dwarf. Bog-bean. 

A remarkably dwarfish, early variety, much employed in 
forcing. Stem about a foot high, separating near the ground 
into two or three branches ; flowers white ; the pods, which 
are produced in clusters near the top of the plant, are almost 
cylindrical, three inches long, three-fourths of an inch thick, 
and contain three or four small, oblong, yellow seeds. 

It is one of the smallest and earliest of the English Beans, 
and yields abundantly. 

Early Dwarf Crimson-Seeded. Vil. 

Vilmorin's Dwarf Red-seeded. 

Plant sixteen inches high, separating into two or three 

divisions, or branches ; the flowers resemble those of the 

Common varieties, but are somewhat smaller ; the pods are 

erect, three inches and a half long, three-fifths of an inch 

64 



506 LEGUMINOUS PLANT-. 

wide, half an inch thick, and contain three or four seeds, 
closely set together, and nearly as large in diameter as the 
pod. 

The ripe seeds are bright brownish-red or crimson, thick, 
shortened at the back, and depressed at the sides : six hun- 
dred and fifty will measure a quart. 

The variety is principally esteemed for its dwarfish habit 
and early maturity. 

Early Mazagan. 
Early Maita. 

This variety, though originally from Mazagan, on the coast 
of Africa, is one of the hardiest sorts now in cultivation. 
Stem from two to three feet high, and rather slender ; pods 
four to five inches long, containing four or five whitish 
seeds. 

The Early Mazagan is much less productive than many 
other sorts; but its hardiness and earliness have secured it a 
place in the garden, and it has been cultivated more or less 
extensively for upwards of a century. 

Evergreen Long Pod. M'Int. 
Green Genoa. Green Long Pod. Green Nonpareil. 

This variety grows from three to four feet high. The 
pods are long, somewhat flattened, and generally contain four 
rather small, oblong, green seeds. It is an excellent bearer, 
of good quality, and but a few days later than the Common 
Long Pod. The variety is much esteemed on account of the 
fine, green color of the beans ; which, if gathered at the pro- 
per time, retain their green color when dressed. 

In planting, make the drills three feet apart, and two 
inches and a half deep ; and allow two plants for each linear 
foot. 



ENGLISH BEAN. 507 



Green China. 

From two to two feet and a half high ; pods long, cylindri- 
cal, containing three or four beans, which remain of a green 
color when dry. It is recommended for its great productive- 
ness and late maturity. 

Green Julienne. Vil. 

Plant about three feet and a half high, usually divided into 
four branches ; the pods are erect, four inches long, three- 
fourths of an inch thick, and contain two or three small, ob- 
long, green seeds. 

Early and of good quality. 

Green Windsor. 
Toker. 

Stem three feet high, separating into two, and sometimes 
three, branches ; flowers white ; pods erect, often horizontal, 
four inches and a half long, an inch and a quarter wide, and 
containing three large, green, nearly circular, and rather 
thick seeds. 

The latter retain their fresh, green color till near maturity, 
and, to a considerable extent, when fully ripe ; and, on this 
account, are found in the market, and used at table, after 
most other varieties have disappeared. 

The variety resembles the Common Broad Windsor; but 
the seeds are smaller, and retain their green color after ma- 
turity. Eleven or twelve well-developed seeds will weigh an 
ounce. 

Horse-Bean. haw. 
Scotch Bean. Faba vulgai'is arvensis. 
Stem from three to five feet high ; flowers variable in 
color ; the ripe seeds are from a half to five-eighths of an 



508 LEGUMINOUS PLANTS. 

inch in length by three-eighths in breadth, generally slightly 
compressed on the sides, and frequently a little hollowed or 
flattened at the end, of a whitish or light-brownish color, 
occasionally interspersed with darker blotches, particularly 
towards the extremities ; eye black ; average weight per 
bushel sixty-two pounds. 

An agricultural sort, generally cultivated in rows, but 
sometimes sown broadcast. It is not adapted to the climate 
of the United States, though extensively and profitably grown 
in England and Scotland. 

Johnson's Wonderful. Law. 

An improved variety of the Broad Windsor, recently in- 
troduced, and apparently of excellent quality. The pods are 
long, and contain six or eight beans, which are similar in size 
and form to the Windsor. 

Long-Podded. Law. 

Lisbon. Hang-down Long Pod. Early Long Pod. Sandwich. Turkey 
Long Pod. Sword Long Pod. 

Stems from three to five feet high ; pods six to seven 
inches long, an inch and a fourth broad, rather pendulous, 
and containing four or five whitish, somewhat oblong, flat- 
tened seeds, about an inch in length, and five-eighths of an 
inch in breadth. 

The variety has been long in cultivation, is remarkably 
productive, and one of the most esteemed of the English 
Beans. It is about a week later than the Early Mazagan. 

Marshall's Early Dwarf Prolific. M'Int. 

Plant from eighteen inches to two feet high, separating into 
numerous branches. It resembles the Early Mazagan ; but is 
two weeks earlier, and much more productive. The pods 



ENGLISH BEAN. 509 

are produced in clusters near the ground, and contain four or 
five seeds, which are larger than those of the last named. 

Red or Scarlet Blossomed. 

Stem three or four feet high, separating near the ground 
into four branches ; flowers generally bright-red, approaching 
scarlet, but varying from pale to purplish-red and blackish- 
purple, and sometimes to nearly jet-black ; the pods, which 
differ from all other varieties in their dark, rusty-brown color, 
are erect, four inches long, nearly an inch broad, and contain 
three and sometimes four seeds. 

The variety is remarkably hardy and productive ; but less 
esteemed than many others, on account of its dark color. It 
deserves cultivation as an ornamental plant. 

Red Windsor. Law. M'Int. 
Scarlet Windsor. Dark-red. 

This variety resembles the Violet or Purple ; growing 
about four feet high. The pods are narrower than those of 
the Broad Windsor, and contain about the same number 
of seeds : in the green state, these are darker than those of 
the Violet, but change to scarlet when fully grown, and to 
deep-red when ripe. 

The Red Windsor is late, but prolific, and of good quality. 
It is, however, little cultivated, on account of its dark and 
unattractive appearance. The seed weighs about thirty-one 
grains. 

Royal Dwarf Cluster. M'Int. 

A very Dwarf, and comparatively new variety; growing only 
twelve or fourteen inches high. It produces its pods in clus- 
ters, three or four beans in each pod, which are smaller than 
Marshall's Early Prolific. On account of its branching habit, 



510 LEGUMINOUS PLANTS. 

it should not have less than ten or twelve inches in the line, 
which is nearly its proper distance between the rows. Much 
esteemed for the delicacy and smallness of the beans while 
young, and considered one of the best of the early Dwarf 
sorts. 

Toker. Law. 
Large Toker. 

Height about five feet ; pods rather long, and very broad, 
containing three or four beans of a whitish color, — differing 
from the Common Windsor in being of an elongated, oval 
form. 

This is a medium late sort, and an excellent bearer, but 
considered somewhat coarse, and therefore not so much 
esteemed as the Windsor. The ripe seed weighs thirty-six 
grains. 

Violet or Purple. 

Violette. 

Stem about four feet high, with two or three ramifications ; 
flowers white ; pods generally erect, sometimes at right 
angles, a little curved, four inches or upwards in length, an 
inch and a fourth in width, four-fifths of an inch thick, con- 
taining two and sometimes three seeds. When ripe, the 
beans are large, not regular in form, rather thin, of a violet- 
red color, changing by age to a mahogany-red ; the size and 
shape being intermediate between the Long Pod and Broad 
Windsor. 

The variety is of good quality, and productive ; but less 
desirable than many other sorts, on account of its dark 
color. 

White-Blossomed Long Pod. Lair. 

The flowers of this sort differ from all others in being pure 
white ; having no spots on the large upper petal, or on the 



ENGLISH BEAN. 511 

wings or smaller side petals. It is liable to degenerate ; but 
may easily be distinguished, when in flower, by the above 
characters. Stem about four feet high ; pods long, nearly 
cylindrical, and slightly pendulous, generally containing four 
and sometimes five seeds, which are black or blackish-brown, 
three-fourths of an inch long, and half an inch broad. 

It is a moderate bearer, and of excellent quality ; but not 
used in an advanced state, on account of its color. The 
variety possesses the singular anomaly of having the whitest 
flowers and the darkest seeds of any of the English Beans. 
The seed weighs about twelve grains. 

Windsor. 

White Broad Windsor. Taylor's Large Windsor. Kentish Windsor. 
Mumford. Wrench's Improved Windsor. 

Stem about four feet high ; flowers white ; pods generally 
horizontal or inclined, five inches long, an inch and a fourth 
wide, seven-eighths of an inch thick, and containing two or 
three beans ; seeds large, yellowish, of a flat, circular form, 
an inch broad, but varying in size according to soil, culture, 
and season. A quart contains from two hundred and fifty to 
two hundred and seventy-five seeds. 

This familiar sort is much esteemed and extensively culti- 
vated. It is considered the earliest of the late Garden varie- 
ties ; and excellent as a summer bean, on account of its 
remaining longer fit for use than any other, with the excep- 
tion of the Green Windsor. It is a sure bearer ; and, as the 
pods are produced in succession, pluckings may be made from 
day to day for many weeks. 

The seeds are the heaviest of all the English Beans ; nine 
well-grown specimens weighing an ounce. 



512 LEGUMINOUS PLANTS. 



LENTIL. Law. 
Ervum lens. 

A hardy, annual plant, with an erect, angular, branching 
stem a foot and a half high. The leaves are winged, with 
about six pairs of narrow leaflets, and terminate in a divided 
tendril, or clasper ; the flowers are small, numerous, and 
generally produced in pairs ; the pods are somewhat quad- 
rangular, flattened, usually in pairs, and enclose one or two 
round, lens-like seeds, the size and color varying in the different 
varieties, — about four hundred and fifty are contained in an 
ounce, and their power of germination is retained three years. 

Cultivation. — " The soil best adapted for the Lentil is that 
of a dry, light, calcareous, sandy nature." 

When cultivated as green food for stock, it should be sown 
broadcast ; but, if grown for ripe seeds, it should be sown in 
drills, — the last of April or beginning of May being the most 
suitable season for sowing. 

Use. — " The Lentil is a legume of the greatest antiquity, 
and was much esteemed in the days of the patriarchs. In 
Egypt and Syria, the seeds are parched, and sold in shops ; 
being considered by the natives as excellent food for those 
making long journeys. In France, Germany, Holland, and 
other countries of Europe, it is grown to a considerable ex- 
tent, both for its seeds and haum. The former are used in 
various ways, but principally, when ripe, in soups, as split 
pease. When given as green food to stock, it should be cut 
when the first pods are nearly full grown."' 

Varieties. — 

Common Lentil. Laiv. 
Yellow Lentil. 
This variety is considered superior to the Large Lentil, 
though the seeds are much smaller. In the markets of Paris, 



LENTIL. 513 

it is the most esteemed of all the cultivated sorts. Its season 
is the same with that of the last named. 

Green Lentil. 
Lentille verte Du Puy. Vil. 
The Green Lentil somewhat resembles the Small Lentil, 
particularly in its habit of growth ; though its stem is taller 
and more slender, and its foliage deeper colored. The prin- 
cipal distinction is in the color of the seeds, which are green, 
spotted and marbled with black. 

Large Lentil. Law. 

Flowers small, white, generally two, but sometimes three, 
on each peduncle ; the pods are three-fourths of an inch long, 
half an inch broad, flattened, and generally contain a single 
seed, which is white or cream-colored, lens-shaped, three- 
eighths of an inch in diameter, and an eighth of an inch in 
thickness. The plant is about fifteen inches high. 

It is one of the most productive of all the varieties, though 
inferior in quality to the Common Lentil. 

One-Flowered Lentil. 
Ervum monanthos. 
The stem of this quite distinct species is from twelve to 
fifteen inches high ; the flowers are yellow, stained or spotted 
with black, and produced one on a foot-stalk ; the pods are 
oval, smooth, and contain three or four globular, wrinkled, 
grayish-brown seeds, nearly a fourth of an inch in diameter. 

About five hundred and fifty seeds are contained in an 
ounce. 

The One-flowered Lentil is inferior to most of the other 

65 



514 LEGUMINOUS PLANTS. 

sorts ; but is cultivated to some extent, in France and else- 
where, both for its seeds and herbage. 

Red Lentil. Law. 

Seeds of the size and form of those of the Common Lentil, 
but of a reddish-brown color ; flowers light-red. Its season 
of maturity is the same with that of the last named. 

Small Lentil. Law. 
Lentille petite. Yil. 

Seeds about an eighth of an inch in diameter ; flowers red- 
dish ; and pods often containing two seeds. 

This is the " Lentille petite " of the French ; and is the 
variety mostly sown for green food in France, although its 
ripe seeds are also used. It is rather late, and grows taller 
than any of the other sorts, except the Green Lentil. \\ hen 
sown in drills, they should be from ten to fifteen inches apart, 
and the plants about four or five inches distant in the rows. 

The Lentils are of a close, branching habit of growth ; and 
a single plant will produce a hundred and fifty and often a 
much greater number of pods. 



LUPINE. 
Lupinus. 

The Lupines are distinguished among leguminous plants 
by their strong, erect, branching habit of growth. Of the 
numerous species and varieties, some are cultivated for orna- 
ment, others for forage, and some for ploughing under for 
the purpose of enriching the soil. The only species grown 
for their farinaceous seeds, or which are considered of much 
value to the gardener, are the two following : — 



LUPINE. 



515 



White Lupine. Law. 
Lupinus albus. 

An annual species, with a sturdy, erect stem two feet 
high ; leaves oblong, covered with a silvery down, and pro- 
duced seven or eight together at the end of a common stem ; 
the flowers are white, in loose, terminal spikes ; the pods are 
straight, hairy, about three inches long, and contain five or six 
large, white, flattened seeds, — these are slightly bitter when 
eaten, and are reputed to possess important medical properties. 

" The White Lupine was extensively cultivated by the 
Romans for its ripened seeds, which were used for food ; 
and also for its green herbage, which was employed for the 
support of their domestic animals." 

It is of little value as an esculent ; and, compared with 
many other leguminous plants, not worthy of cultivation. 

The seeds should be sown where the plants are to remain, 
as they do not succeed well when transplanted. Sow early 
in May, in drills sixteen to eighteen inches apart ; cover an 
inch and a half deep, and thin to five or six inches in the 
rows. 

Yellow Lupine. Law. 
Lupinus luteus. 

The Yellow Lupine is a native of Sicily. It is a hardy 
annual, and resembles the foregoing species in its general 
character. The flowers are yellow ; the pods are about two 
inches long, hairy, flattened, and enclose four or five large, 
roundish, speckled seeds. It blossoms and ripens at the same 
time with the White, and is planted and cultivated in the 
same manner. 

This species is grown in Italy for the same purposes as the 
White, but more extensively. It is also grown in some parts 
of the south of France, on poor, dry grounds, for cutting in a 
green state, and ploughing under as a fertilizer. 



516 LEGUMINOUS PLANTS. 



T HE PEA. 

Pisum sativum. 

The native country of the Pea, like that of many of our 
garden vegetables, is unknown. It is a hardy, annual plant ; 
and its cultivation and use as an esculent are almost uni- 
versal. 

To give in detail the various methods of preparing the 
soil, sowing, culture, gathering, and use, would occupy a 
volume. 

The following directions are condensed from an elabo- 
rate treatise on the culture of this vegetable, by Charles 
M'Intosh, in his excellent work entitled " The Book of the 
Garden : " — 

Soil and its Preparation. — The Pea comes earliest to ma- 
turity in light, rich soil, abounding in humus : hence the 
practice of adding decomposed leaves or vegetable mould 
has a very beneficial effect. For general crops, a rich, hazel 
loam, or deep, rich, alluvial soil, is next best ; but, for the 
most abundant of all, a strong loam, inclining to clay. For 
early crops, mild manure, such as leaf-mould, should be used. 
If the soil is very poor, stronger manure should be employed. 
For general crops, a good dressing may be applied ; and for 
the dwarf kinds, such as Tom Thumb, Bishop's New Long 
Pod, and the like, the soil can hardly be too rich. 

Seed and Sowing. — A quart of ripe pease is equal to about 
two pounds' weight ; and contains, of the largest-sized varie- 
ties, about thirteen hundred, and of the smaller descriptions 
about two thousand, seeds. A pint of the small-seeded sorts, 
such as the Daniel O'Rourke, Early Frame, and Early Charl- 
ton, will sow a row about sixty feet in length ; and the same 
quantity of larger-growing sorts will sow a row of nearly a 
hundred feet, on account of being sown so much thinner. A 



THE PEA. 517 

fair average depth for covering the seed is two and a half or 
three inches ; though some practise planting four or five inches 
deep, which is said to be a preventive against the premature 
decay of the vines near the roots. 

As to distance between the rows, when pease are sown in 
the usual manner (that is, row after row throughout the whole 
field), they should be as far asunder as the length of the stem 
of the variety cultivated : thus a pea, that attains a height or 
length of two feet, should have two feet from row to row, and 
so on to those taller or lower growing. 

They are sometimes sown two rows together, about a foot 
apart, and ten, twenty, or even fifty feet between the double 
rows ; by which every portion of the crop is well exposed to 
the sun and air, and the produce gathered with great facility. 
There is no loss of ground by this method ; for other crops 
can be planted within a foot or two of the rows, and this 
amount of space is necessary for the purpose of gathering. 

A common practice in ordinary garden culture is to sow in 
doable rows twelve or fourteen inches apart, slightly raising 
the soil for the purpose. When so planted, all of the sorts 
not over two feet in height may be successfully grown with- 
out sticking. When varieties of much taller growth are 
sown, a greater yield will be secured by bushing the plants ; 
which is more economically as well as more strongly done if 
the planting is made in double rows. The staking, or bush- 
ing, should be furnished when the plants are three or four 
inches high, or immediately after the second hoeing : they 
should be of equal height, and all straggling side-twigs should 
be removed for appearance' sake. 

Early Crops. — The earliest crops produced in the open 
garden without artificial aid are obtained by judicious selec- 
tion of the most approved early varieties, choosing a warm, 
favorable soil and situation, and sowing the seed either in 
November, just as the ground is closing, or in February or 
March, at the first opening of the soil ; the latter season, 



518 LEGUMINOUS PLANTS. 

however, being preferable, as the seed then vegetates with 
much greater certainty, and the crop is nearly or quite as 
early. Great benefit will be derived from reflected heat, 
when planted at the foot of a wall, building, or tight fence, 
running east and west. It is necessary, however, when warm 
sunshine follows cold, frosty nights, to shade the pease from 
its influence an hour or two in the morning, or to sprinkle 
them with cold water if they have been at all frozen. 

They are sometimes covered with a narrow glass frame of 
a triangular form, and glazed on both sides, or on one only, 
according as they may be used on rows running from north to 
south, or from cast to west. In the latter case, such frames 
may have glass in the south side only. 

Subsequent Cultivation. — "When the crop has attained the 
height of about five inches, a little earth should be drawn 
around the stems, but not so closely as to press upon them : 
it should form a sort of ridge, with a slight channel in the 
middle. The intention here is not, as in many other cases, 
to encourage the roots to diverge in a horizontal direction 
(for they have no disposition to do so), but rather to give a 
slight support to the plants until they take hold of the stakes 
that are to support them. Those crops Avhich are not to be 
staked require this support the most : and they should have 
the earth drawn up upon one side only, that the vines may 
be thrown to one side ; which will both facilitate the opt ra- 
tion of gathering, and keep the ground between them clear 
at the same time, while it supports the necks of the plants 
better than if the earth was drawn up on both sides." 

Mildew. — One of the most successful cultivators (T. A. 
Knight) says, " that the secondary and immediate cause of 
this disease is a want of a sufficient supply of moisture from 
the soil, with excess of humidity in the air ; particularly 
it' the plants be exposed to a temperature below that to which 
they have been accustomed. If damp and cloud) weather 
succeed that which has been warm and bright, without the 



THE PEA. 519 

intervention of sufficient rain to moisten the ground to some 
depth, the crop is generally much injured by mildew." 

" While engaged in the production of those excellent pease 
which bear his name, he proved this theory by warding off 
mildew by copious waterings of the roots. The fashionable 
remedy, at present, is the application of sulphur. This, no 
doubt, subdues the disease, but does not remove the cause." — 
M'Int. 

Gathering. — The crop should be gathered as it becomes 
fit for use. If even a few of the pods begin to ripen, young 
pods will not only cease to form, but those partly advanced 
will cease to enlarge. 

Use. — "In a sanitary point of view, pease cannot be eaten 
too young, nor too soon after they are gathered ; and hence 
people who depend on the public markets for their supply 
seldom have this very popular vegetable in perfection, and 
too often only when it is almost unfit for use. This is a 
formidable objection to the use of pease brought from long 
distances. It is, of course, for the interest of the producer 
to keep back his pease till they are fully grown, because they 
measure better, and, we believe, by many are purchased 
quicker, as they get greater bulk for their money. This may 
be so far excusable on the part of such : but it is inexcusable 
that a gentleman, having a garden of his own, should be 
served with pease otherwise than in the very highest state of 
perfection ; which they are not, if allowed to become too old, 
or even too large." — M'Int. 

" Pease, in a green state, are with difficulty sent to a dis- 
tance, as, when packed closely together, heat and fermentation 
speedily take place. This is one of the causes why pease 
from the South, or those brought by long distances to market, 
are discolored, devoid of flavor, and, worst of all, very un- 
wholesome to eat. Pease intended for long transportation 
should be packed in open baskets (not in boxes or tight bar- 
rels), and laid in layers not more than two inches thick ; and, 



520 LEGUMINOUS PLANTS. 

between such layers, a thick stratum of clean straw or other 
dry material should be placed." 

J arieties. — These are very numerous, and, like those of 
the Brocoli and Lettuce, not only greatly confused, but often 
based on trifling and unimportant distinctions. 

From experiments made a few years since in the gardens 
of the London Horticultural Society, under the direction of 
Mr. Thompson, who planted no less than two hundred and 
thirty-five reputed sorts (all of which were then enumerated 
in seedsmen's catalogues), only twenty-seven of the number 
were selected as being really useful. About the same time, 
upwards of a hundred sorts were grown by Mr. M'Intosh, 
from which twelve were selected as being truly distinct and 
valuable. 

" New sorts are yearly introduced : and it would be inju- 
dicious not to give them a fair trial ; for as we progress in 
pea-culture, as in every other branch of horticulture, we may 
reasonably expect that really improved and meritorious sorts 
will arise, and be substituted for others that may be infe- 
rior." 

Auvergne. Cut. Gard. 

White Sabre. White Cimeter. 

The plant is of moderately strong habit of growth, pro- 
ducing a single stem from four to five feet high, according to 
the soil in which it is grown ; and bears from twelve to fifteen 
pods. These are generally single, but sometimes in pairs ; 
a\ hen fully grown, four inches and a half long, and over half 
an inch broad; tapering to the point, and very much curved. 
They contain from eight to ten peas, which are closely com 
pressed, and of the size of the Early Frames. Even the 
small pods contain as many as six or seven peas in each. 
The ripe seed is white. 

Plants from seed sown May 1 were in blossom June ~<> ; 
and the pods were sufficiently grown for plucking, July 12. 



THE PEA. 521 

The Auvergne Pea was introduced from France into Eng- 
land some years ago by the London Horticultural Society. 
Although it very far surpasses most of the varieties of the 
White Pea, it has never become much disseminated, and is 
very little known or cultivated. It is, however, a most cha- 
racteristic variety, and always easily distinguishable by its 
long, curved pods. It is one of the most productive of all 
the garden pease. 

Batt's Wonder. Trans. 

Plant three feet in height, of robust growth ; foliage dark- 
green ; pods narrow, nearly straight, but exceedingly well 
filled, containing seven or eight peas of medium size, which, 
when ripe, are small, smooth, and of a bluish-green color. 

Planted May 1, the variety will flower about July 1, and 
the pods will be fit for use the middle of the month. 

The variety withstands drought well, and the pods hang 
long before the peas become too hard for use. It is an ex- 
cellent pea for a second crop. 

Beck's Prize-Taker. Trans. 
Prize-taker. Rising Sun. 

Plant four and a half to five feet in height ; pods roundish, 
curved or hooked near the end, well filled, containing seven 
to eight middle-sized peas of a fine green color when young, 
and mixed olive and white when ripe. 

Sown May 1, the variety will blossom June 25, and the 
pods will be suitable for plucking about the 12th of July. 

It is one of the best varieties for the main crop. Similar 
to, if not identical with, Bellamy's Early Green Marrow. 

Bedman's Imperial. Cot. Gard. 

The plant generally produces a single stem, which is from 
three to four feet high ; the pods are usually in pairs, but 

66 



522 LEGUMINOUS PLANTS. 

sometimes single, three inches and a quarter long, five-eighths 
of an inch broad, somewhat curved, and terminate abruptly 
at the points. Each pod contains six to seven peas, which 
are of an ovate form, and about a third of an inch in their 
greatest diameter. The ripe seed is pale-blue. 

Planted May 1, the variety blossomed the last of June, 
and furnished pease for use about the 18th of July. For 
many years, this variety stood foremost among the Imperials; 
but is now giving place to other and greatly superior sorts. 

Bellamy's Early Green Marrow. Cot. Gard. 

Plant of strong and robust habit of growth, sometimes with 
a single and often with a branching stem, four and a half or 
five feet high, and producing from twelve to eighteen pods : 
these are in pairs, rarely single, three inches and a half long, 
seven-tenths of an inch broad, slightly curved, thick-backed, 
and terminate abruptly at the point. The surface is smooth, 
and of a very dark-green color. They contain, on an ave- 
rage, from six to seven large bluish-green peas. The ripe 
seed has a mixed appearance ; some being dull yellowish- 
white, and others light olive-green, in about equal propor- 
tions. 

Plants from seed sown the first week in May were in blos- 
som the last week in June, and pods were plucked for use 
about the middle of July. 

The variety is highly recommended, both as a good bearer 
and a pea of excellent quality, whether for private use or for 
marketing: for the latter purpose it is peculiarly adapted, 
as the pod is of a fine deep-color, handsomely and regularly 
shaped, and always plumply filled. 

Bishop's Early Dwarf. Law. 

Pods single or in pairs, about two inches long, bent back 
at both ends, and increasing in size towards the middle ; pea 



THE PEA. 523 

about a fourth of an inch in diameter, and irregularly shaped, 
cream-colored, with blotches of white, particularly about the 
eye. The plant grows little more than a foot high, and is 
fairly productive. Early sowings will give a supply for the 
table in about ten weeks. 

This once-popular, Early Dwarf sort is now rapidly giving 
place to Bishop's New Long-podded, — a more prolific and 
much superior variety. 

Bishop's New Long-Podded. 

Stem about two feet high ; pods nearly straight, almost 
cylindrical, containing six or seven white peas. It is an 
early variety, an abundant bearer, of excellent quality, and 
in all respects much superior to the Common Bishop's Early 
Dwarf. Planted the 1st of May, it will blossom June 14, 
and yield pease for the table the 10th of July. 

M'Intosh describes it as " a most abundant bearer, produ- 
cing a succession of pods during most of the pea-season. Like 
all pease of its class, it requires a rich soil, and from four to 
six inches between the seed in the line. It is one of the 
most valuable sorts for small gardens and for domestic use. 
It originated in England with Mr. David Bishop ; and is a 
hybrid between Bishop's Early Dwarf and one of the Mar- 
rowfats, carrying with it the characters of both its parents." 

Black-Eyed Marrow. 

Plant about five feet high, strong and vigorous ; pods gene- 
rally single, sometimes in pairs, three inches and a quarter 
in length, three-fourths of an inch in breadth, becoming rough 
or wrinkled on the surface as they approach maturity, and 
containing about six large, round, cream-white or brownish- 
white black-eyed seeds, about three-eighths of an inch in 
diameter. 



524 I.EOU MINOIS PI, ANTS. 

Its season is nearly the same with the Dwarf and Missouri 
Marrow. If sown the 1st of May, the plants will blossom 
the 28th or 30th of June, and yield pease for the table 
about July 15 : the crop will ripen the last of the same 
month. 

This is a very prolific as well as excellent variety. It is 
little cultivated in gardens at the North, though sometimes 
grown as a field-pea in the Canadas. In the Middle States, 
and at the South, it is a popular market-sort, and its cultiva- 
tion is much more extensive. 

The dark color of the eye of the ripened seed distinguishes 
the variety from all others. 

Blue Cimeter. Thomp. 
Sabre. Dwarf Sabre. Blue Sabre. New Sabre. Beck's Eclipse. 

Plant about three feet high ; pods generally in pairs, well 
filled, long, roundish, gradually curved from the stem to the 
point, or cimeter-shaped ; seeds of good quality, larger than 
those of the Prussian Blue, from which the variety doubtless 
originated, and to which, when grown in poor soil, it has a 
tendency to return. 

If planted the 1st of May, it will blossom about the 28th 
of June, and the pods will be suitable for plucking about the 
middle of July. 

It bears abundantly, but not in succession ; and, for this 
reason, is much prized by market-gardeners. The most of the 
pods being fit to pluck at the same time, the crop is harvested 
at once, and the land immediately occupied with other vegeta- 
bles. 

Blue Imi'eki \i.. 
Dwarf Blue Imperial. 
Plant strong and vigorous, four feet in height, with large, 
healthy foliage; pods single and in pairs, three inches and a 



THE PEA. 525 

quarter in length, three-fourths of an inch in breadth, con- 
taining six or seven large peas. 

The ripe seed is somewhat indented and irregularly com- 
pressed, three-eighths of an inch in diameter, and of a 
greenish-blue color. 

With respect to season, the variety is intermediate. If 
planted the 1st of May, it will blossom the 26th of June, 
and the pods will attain a size fit for plucking about the 12th 
of July. It is very hardy ; yields abundantly ; thrives well in 
almost any description of soil or situation ; and, though not 
so sweet and tender as some of the more recent sorts, is of 
good quality. It vegetates with much greater certainty, and 
its crops are more reliable, than the higher-flavored varieties ; 
and these qualities will still secure its cultivation by those 
who prefer a certain and plentiful supply of fair quality, to a 
precarious and limited yield of extraordinary sweetness and 
excellence. It has long been grown in this country, and is 
considered a standard variety. 

Blue Prussian. Cot. Gard. 
Dwarf Blue Prussian. Prussian Blue. Green Prussian. 

Plant of a vigorous but not robust habit of growth, with a 
single stem about three feet high, which is sometimes branch- 
ing. The pods are generally produced in pairs, but are also 
sometimes single, and vary from twelve to sixteen on each 
plant. They are from two and three-fourths of an inch to 
three inches long, three-fourths of an inch wide, somewhat 
curved, and rather broader towards the point, where they 
terminate abruptly. They contain about seven peas, which 
are four-tenths of an inch long, seven-twentieths of an inch 
wide, about the same in thickness, and compressed on the 
sides, from being so close together. The ripe seed is blue. 

Sown the 1st of May, the plants blossomed June 28, and 
yielded pease for use the middle of July. 



526 LEGUMINOUS PLANTS. 

It produces abundantly, and is a valuable sort for late sum- 
mer use. " It is unquestionably the parent of the Blue Im- 
perial and all like varieties." 

Blue Spanish Dwarf. Cot. Gard. 
Groom's Superb. Blue Fan. 

Plant from a foot and a half to three feet high. The pods 
are single and in pairs, in about equal proportion, two inches 
and a half long, containing from six to seven peas each. 
The ripe seed is pale-blue. 

Plants from sowings made the first of May will blossom 
the last of June, and yield pease for use the middle of 
July. 

It is a useful variety for small gardens, as it is a low grower 
and a fair bearer ; but it is now much surpassed by Bishop's 
Long -podded and Burbridge's Eclipse, both of which are 
considered more prolific and better flavored. 

British Queen. Cot. Gard. 
Hair's Defiance. Tall White Mammoth. Erin's Queen. 

The plant is of a showy and robust habit of growth, 
from six to seven feet high, sometimes with a single stem, 
but generally branching within nine inches or a foot of 
the ground, and frequently furnished with two and even 
three laterals, which are of the same height as the whole 
plant. The pods begin to be produced at the first joint above 
the first lateral shoot, and are in number from thirteen to 
eighteen on each plant. They are generally single, but fre- 
quently in pairs, from three inches and a quarter to three 
inches and three-quarters long, rather flattened and broad 
when first fit to gather, but becoming round and plump when 
more advanced. They are quite smooth, of a bright-green 
color, slightly curved, wavy on the upper edge, and contain 



THE PEA. 527 

from five to seven exceedingly large peas, which are not so 
close together as to compress each other. The ripe seed is 
white, large, and wrinkled. 

Sown the 1st of May, the plants will blossom about the 
3 Oth of June, and pods may be plucked for use about 
the 15th of July. They will ripen off about the 1st of 
August. 

This is one of the best late peas in cultivation. It belongs 
to the class known as Wrinkled, or Knight's Marrow ; but is 
much superior in every respect to all the old varieties usually 
called Knight's Marrows, being much more prolific and richly 
flavored. As an intermediate variety, it deserves a place in 
every garden. 

Burbridge's Eclipse. Cot. Gard. 
Stubbs's Dwarf. 

Plant a robust grower, always with a simple stem, attaining 
the height of a foot and a half to about two feet ; pods in 
pairs, rarely single, and from three inches to three inches and 
a quarter long, seven-tenths of an inch broad, perfectly 
straight, and of equal width throughout, with a slight waving 
on the upper edge, — they contain from five to seven peas, 
which are ovate, nearly half an inch long, a third of an inch 
broad, and the same in thickness. 

Seed was planted May 1, the plants blossomed June 26, 
and pods were plucked for use July 14. 

This may be classed among the valuable contributions 
which have been made to the list of peas during the last 
few years. Unlike most of the dwarf varieties, it is a most 
productive sort ; and thus its dwarf character is not its chief 
recommendation. For private gardens, or for cultivation for 
market, few peas surpass this and Bishop's Long-podded. 



528 LEGUMINOUS PLANTS. 

Carter's Victoria. Trans. 
Carter's Eclipse. 

Plant six to seven feet high ; pods large, slightly curved, 
containing seven or eight large peas, which are sweet and of 
excellent quality. The ripe seeds are white, and much shri- 
velled or wrinkled. 

Plants from seeds sown May 1 blossomed July 1, and the 
pods were fit for plucking the 18th of the month. 

The variety continues long in bearing, and the peas ex- 
ceed in size those of Knight's Tall White Marrow. It is one 
of the best late tall peas. 

Charlton. Cot. Gard. Law. T/tomp. 
Early Charlton. 

The original character of this variety may be described as 
follows : — 

Plant about five feet high, and of vigorous growth ; leaves 
large, with short petioles ; tendrils small ; pods broad, con- 
taining six or seven peas of excellent quality. They are 
rather larger than those of the Early Frame, with which this 
is often confounded. The Early Charlton may, however, be 
distinguished by its stronger habit of growth, flat pods, larger 
seeds, and by being fit for use about a fortnight later than the 
Early Frame ; so that, when sown at the same time, it forms 
a succession. 

According to the Messrs. Lawson, this is the oldest, and 
for a long period was the best known and most extensively 
cultivated, of all the varieties of white garden-pease. Its his- 
tory can be traced as far back as 1(>70 ; and from that time till 
about 1770, or nearly a century, it continued to stand first 
in catalogues as the earliest pea, until it was supplanted by 
the Early Frame about 1770. It is further said by some to 
be the source from which the most esteemed early garden 



THE PEA. 529 

varieties have arisen; and that they are nothing else than the 
Early Charlton Pea, considerably modified in character from 
the effects of cultivation and selection. Although this idea 
may seem far-fetched, it is not improbable, especially when 
we take into consideration the susceptibility of change, from 
cultivation and other causes, which the Pea is ascertained to 
possess. Thus if the Early Charlton, or any other variety, 
be sown for several years, and only the very earliest and 
very latest flowering-plants selected for seed each season, 
the difference in the time of ripening between the two will 
ultimately become so great as to give them the appearance 
of two distinct varieties ; and by sowing the earlier portion 
on light, early soils, and the later on strong, black, coarse, 
or low soils, the difference will become materially increased. 
It is therefore probable, that the Early Frame, with its nu- 
merous sub-varieties (including the Dan O'Rourke, Prince 
Albert, Early Kent, and a multitude of others), may have 
originated in the Charlton, though some of them differ essen- 
tially in their habit of growth. 

The various names by which it has been known are Read- 
ing Hotspur, Master's or Flander's Hotspur, Golden Hotspur, 
Brompton Hotspur, Essex Hotspur, Early Nicol's Hotspur, 
Charlton Hotspur, and finally Early Charlton ; the last name 
becoming general about 1750. 

An English writer remarks, " that the variety now exists 
only in name. That which is sold for the Early Charlton is 
often a degenerated stock of Early Frames, or any stock of 
Frames which cannot be warranted or depended upon, but 
which are, nevertheless, of such a character as to admit of 
their being grown as garden varieties. The Early Charlton, if 
grown at all by seed-growers as a distinct variety, is certainly 
cultivated to a very limited extent." 

Of the popular American improved early sorts, the Hill's 
Early, Hovey's Extra Early, Landreth's Extra Early, are 
hardy, as well as very prolific ; and are not only well adapted 

ti7 



530 LEGUMINOUS PLANTS. 

for private gardens, but may be recommended as the most 
profitable kinds for cultivating for early marketing. In an 
experimental trial of these kinds with the Early Daniel 
O'Rourke, and some of the most approved of the earliest 
foreign varieties, they proved to be nearly or quite as early, 
fully as prolific, continued longer in bearing, and were much 
more stocky and vigorous in habit. 

Champion of Paris. Cot. Gard. 

Excelsior. Paradise Marrow. Stuart's Paradise. 

Plant of vigorous growth, with a simple stem five to six 
feet high, rarely branched, producing from eight to ten pods. 
These last are generally single, but sometimes in pairs, from 
three inches and a quarter to three inches and three-quarters 
long, and five-eighths of an inch wide. They are curved 
almost as much as those of the Cimeter ; and, when near 
maturity, become quite fleshy, wrinkled, and thick-backed. 
They contain from six to seven large peas, which are close 
together without being compressed. The ripe seed is white, 
medium-sized, somewhat flattened and pitted. If sown May 1, 
the plants will blossom June 28, and the pods will be ready 
for plucking July 16. 

This is a very excellent pea, an abundant cropper, and con- 
siderably earlier than the Auvergne and Shillings Grotto ; to 
both of which it is also greatly superior. 

Climax. Trans. 
Napoleon. 
Plant three feet and a half high, of robust habit ; pods 
single or in pairs, three inches long, containing five or six 
peas; when ripe, these are of medium size, pale-blue or olive, 
sometimes yellowish, shaded with blue, and, like the Eug inie, 
much wrinkled and indented. 

If sown the beginning of May, the variety will blossom 



THE PEA. 531 

about the 15th of June, pods may be plucked for use the 
10th of July, and the crop will ripen the 25th of the same 
month. 

English catalogues represent the Napole'on as being " the 
earliest blue pea in cultivation, podding from the bottom of 
the haum to the top, with fine large pods." In a trial growth, 
it proved early and productive ; not only forming a great num- 
ber of pods, but well filling the pods after being formed. In 
quality it is tender, very sweet and well flavored, resembling 
the Champion of England. Its season is nearly the same 
with that of the Eugenie, and the variety is well deserving of 
cultivation. 

Mr. Harrison, the originator of the Eugenie and Napole'on, 
states that both of the peas were originally taken from one 
pod. 

Dantzic. Law. 

Plant six to seven feet high, branching ; pods in pairs, two 
and a half inches long, half an inch broad, compact, and 
slightly bent. When ripe, the seed is the smallest of all the 
light peas, quite round or spherical, of a bright-yellow color, 
beautifully transparent, with whitish eyes. 

If sown the 1st of May, the plants will blossom the 8th 
of July, afford pease for the table about the 25th of the 
same month, and ripen from the 10th to the middle of Au- 
gust. 

It is not a productive variety, and is seldom cultivated in 
England or in this country ; but is grown extensively on the 
shores of the Baltic, and exported for splitting, or boiling 
whole. 

Dickson's Favorite. Trans. 
Dickson's Early Favorite. 
Plant five feet high, stocky, vigorous, and very prolific ; 
pods ten to twelve on a stalk, long, round when fully grown, 



Ooli LEGUMIN01 8 PLANTS. 

curved, hooked at the extremity, but not so much so as in the 
Auvcrgne, — to "which, in many respects, it bears a strong 
resemblance. The pods arc remarkably well filled, contain- 
ing from eight to ten peas of medium size, round, and very 
white. 

Planted the 1st of May, the variety blossomed June 25, 
and pods were gathered for use the 12th of July. 

This pea is highly deserving of cultivation as a second 
early variety. 



Dillistoxe's Early. Cot. Gard. 

The plant is of slender habit of growth, produces a single 
stem two feet high, and bears, on an average, from seven to 
nine pods : these are smaller than those of the Dan O'Rourke, 
generally single, but occasionally in pairs, almost straight, 
and contain seven peas each. The seed, when ripe, is 
white. 

Sown at the time of the Dan O'Rourke, the plants were a 
mass of bloom three days before the last named had com- 
menced blossoming, and the crop was ready for gathering 
seven days before the Dan O'Rourke. 

This is undoubtedly the earliest pea known, and is quite 
seven or eight days earlier than the Dan O'Rourke, which 
has hitherto been regarded as the earliest variety. A striking 
feature of Dillistone's Early is, that its changes take place 
at once. It blooms in a mass, its pods all appear together, 
and the whole crop is ready to be gathered at the same 
time. 

In the Chiswick Garden, England, where a hundred and 
sixteen varieties were experimentally cultivated, during the 
season of 1860, under the supervision of Robert Hogg, LL.D., 
this variety was beginning to die off, when the Dan O'Rourke 
was yet green and growing. 



THE PEA. 533 



Dwarf Marrow. 

Dwarf White Marrow. Dwarf Marrowfat. Early Dwarf Marrowfat. 

Plant from three to four feet in height, generally with a 
single stem, but sometimes branching ; pods somewhat flat- 
tened, generally single, but sometimes produced in pairs, three 
inches to three inches and a half long, three-fourths of an 
inch broad at the middle, tapering with a slight but regular 
curve to both ends, and containing about six closely-set peas : 
these are cream-colored and white ; the white prevailing 
about the eye, and at the union of the two sections of the 
pea; not perfectly round, but more or less compressed, 
slightly wrinkled, and measuring nearly three-eighths of an 
inch in diameter. 

Planted the 1st of May, the variety blossomed the last of 
June, and afforded pease for the table the 15th of July. 

The Dwarf Marrow is hardy and productive. Though not 
so sweet or well flavored as some of the more recent sorts, its 
yield is abundant and long continued ; and, for these quali- 
ties, it is extensively cultivated. The variety, however, is 
rarely found in an unmixed state ; much of the seed sown 
under this name producing plants of stronger habit of growth 
than those of the true Dwarf Marrow, and more resemblinof 
the Tall White variety. 

Early Dan O'Rourke. 

Dunnett's First Early. Waite's Dan O'Rourke. Carter's Earliest. 
Sangster's Number One. Cot. Gard. 

Plant from three and a half to four feet high, — in general 
habit not unlike the Early Frame, of which it is probably an 
improved variety ; pods usually single, two inches and three- 
fourths long, containing five or six peas. 

When fully ripe, the pea is round, cream-colored, white at 
the eye and at the junction of the cotyledons, and nearly a 
fourth of an inch in diameter. 



534 LEGl M!\m S PL W I -. 

Plants from seeds sown May 1 were in bloom June 7, and 
pods were gathered for use from the 25th of the month. 

The Dan O'Rourke is remarkable for its precocity ; and, 
with the exception of Dillistone's Early and one or two 
American varieties, is the earliest of all the sorts now in cul- 
tivation. It is hardy, prolific, seldom fails to produce a good 
crop, appears to be well adapted to our soil and climate, is 
excellent for small private gardens, and one of the best for 
extensive culture for market. 

Its character as an early pea can be sustained only by care- 
ful culture, and judicious selection of seeds for propagation. 
If grown in cold soil, from late-ripened seeds, the variety 
will rapidly degenerate ; and, if from the past any thing can 
be judged of the future, the Dan O'Rourke, under the ordi- 
nary forms of propagation and culture, will shortly follow its 
numerous and once equally popular predecessors to quiet re- 
tirement as a synonyme of the Early Frame or Charlton. 

Early Frame. TJiomp. 

Early Dwarf Frame. Early Double-blossomed Frame. Law. Essex 
Champion. Single-blossomed Frame. 

Plant three to four feet in height; pods in pairs, slightly 
bent backwards, well filled, terminating rather abruptly at 
both ends, and about two and a half inches long by from 
three-eighths to half an inch in breadth. The pease, when 
fully ripe, are round and plump, cream-colored, white towards 
the eye and at the union of the cotyledons, and measure 
nearly a fourth of an inch in diameter. 

Sown the 1st of May, the variety blossomed June 20, and 
the pods were ready for plucking the 6th of July. 

This well-known pea, for a long period, was the most 
popular of all the early varieties. At present, it is Less ex- 
tensively cultivated; having been superseded by much earlier 
and equally hardy and prolific sorts. " The flowers some- 



THE PEA. 535 

times come single, and sometimes double ; the stalk from the 
same axil dividing into two branches, each terminating in a 
flower : hence the names of ' Single-blossomed ' and ' Double- 
blossomed ' have both been occasionally applied to this va- 
riety." 

Early Hotspur. 

Early Golden Hotspur. Golden Hotspur. Superfine Early. Reading 

Hotspur. 

Similar to the Early Frame. Mr. Thompson represents it 

as identical. The Messrs. Lawson describe it as follows : 

" Pods generally in pairs, three inches long, half an inch 

broad, nearly straight, and well filled ; pea similar to the 

Double-blossomed Early Frame, but rather larger." 

Early Warwick. 
Race-horse. 
Once at the head of early pease : now considered by the 
most experienced cultivators to be identical with the Early 
Frame. 

Early Washington. 

Cedo nulli. 

A sub-variety of the Early Frame ; differing slightly, if at 
all, either in the size or form of the pod, color and size of the 
seed, or in productiveness. 

Once popular, and almost universally cultivated : now 
rarely found on seedsmen's catalogues. 

Eugenie. 

Plant about three feet in height, with pale-green foliage ; 
pods single or in pairs, three inches long, containing five or 
six peas. When ripe, the peas are of medium size, cream- 
colored, and much shrivelled and indented. 



53G LEGUMINOUS PLANTS. 

Plants from sowings made May 1 were in blossom June 1 1, 
green pease were plucked .Inly 10, and the pods ripened from 
the 18th to the 25th of the same month. English catalogues 
describe the variety as being "the earliest white, wrinkled 
marrow-pea in cultivation ; podding from the bottom of the 
stalk to the top, with fine large pods." In a trial-growth, 
it proved hardy and very prolific ; and the pease, while 
young, were nearly as sweet as those of the Champion of 
England. The pods were not remarkable for diameter ; but, 
on the contrary, were apparently slender. The peas, how- 
ever, Merc large ; and, the pods being thin in texture, the 
pease, when shelled, seemed to be equal in diameter to 
the pods themselves. As a new variety, it certainly promises 
well, and appears to be worthy of general cultivation. It will 
come to the table immediately after the earliest sorts, and 
yield a supply till the Marrows are ready for plucking. 

Fairbeard's Champion of England. Cot. Gard. 
Champion of England. 
Plant of strong and luxuriant habit of growth, with a stem 
from five to six feet in height, which is often undivided, but 
also frequently branching. The laterals are produced within 
about eighteen inches of the ground, and sometimes assume a 
vigorous growth, and attain as great a height as the main 
stem. They produce pods at the first joint above the lateral, 
and are continued at every succeeding joint to the greatest 
extremity of the plant. The pods are generally single, but 
frequently in pairs, about three inches and a half long, slightly 
curved, and terminate abruptly at the point ; the surface is 
quite smooth, and the color light-green till maturity, when 
they become paler and shrivelled. They contain six or seven 
quite large peas, which are closely packed together and com- 
pressed. The ripe seed is wrinkled, and of a pale olive- 
green. 



THE PEA. 537 

Sown the 1st of May, the plants were in flower June 25, 
and pods were gathered for use the 12th of July. 

This variety was originated in England, by Mr. William 
Fairbeard, in 1843; and, with the Early Surprise, came out 
of the same pod, — the produce of a plant found in a crop of 
the Dwarf White Knight's Marrows, to which class it pro- 
perly belongs. It is, without doubt, one of the most valuable 
acquisitions which have been obtained for many years ; being 
remarkably tender and sugary, and, in all respects, of first- 
rate excellence. The rapid progress of its popularity, and its 
universal cultivation, are, however, the best indications of 
its superiority. 

The variety was introduced into this country soon after 
it was originated, and was first sold at five dollars per 
quart. 

Fairbeard's Nonpareil. Cot. Gard. 

Stem branching, three and a half to four feet high, with a 
habit of growth and vigor similar to the Early Frames. The 
pods are full and plump, but do not become thick-backed and 
fleshy as they ripen, like those of the Frames. They contain 
from six to eight peas, which are close together, much com- 
pressed, and of that sweet flavor which is peculiar to the 
Knight's Marrows. The ripe seed is small and wrinkled, 
and of the same color as the other white, wrinkled pease. 

The variety was originated by Mr. William Fairbeard, who 
also raised the Champion of England. It is earlier than the 
last-named sort, nearly as early as the Frames, and a most 
valuable acquisition. 

Fairbeard's Surprise. Cot. Gard. 
Early Surprise. Surprise. 
The plant of this variety is of a free but not robust habit 
of growth, and always with a simple stem, which is about 

68 



538 LEGUMINOUS PLAIN I 3. 

four feet high. The pods are produced at every joint, begin- 
ning at about two feet and a half from the ground. They are 
generally single, but sometimes in pairs, three inches long, 
slightly curved, but not quite so much as those of the Cham- 
pion of England. They contain from six to seven peas, 
■which are of good size, but not so sweet as those of the last- 
named sort. The ripe seed is somewhat oval, and of a pale, 
olive-green color. 

The variety is a day or two earlier than the Champion of 
England. It originated from the Dwarf White Knight's 
Marrow, and was taken from the pod in which was found 
the Champion of England. 

Flack's Imperial. Cot. Gard. 

Flack's Victory. Flack's Victoria. Flack's New Large Victoria. 

The plant is of a robust habit of growth, with a stem 
"which is always branching, and generally about three feet in 
height ; the pods are numerous, varying from twelve to 
eighteen on a plant, generally produced in pairs, but often 
singly, three inches and a half long, three-fourths of an inch 
broad, and considerably curved, — terminating abruptly at the 
point, where they are somewhat broader than at any other 
part. Each pod contains from six to eight very large peas, 
which are of an ovate shape, halt' an inch long, seven-twen- 
tieths of an inch broad, and the .same in thickness. The ripe 
seed is blue. 

Plants from seed sown May 1 will blossom June 28, and 
supply the table July 15. 

It is one of the most prolific peas in cultivation ; grows to 
a convenient height; and, whether considered for private gar- 
dens or for market supplies, is one of the most valuable 
varieties which has been introduced for years. 



THE TEA. 539 



General Wyndham. Cot. Gard. 

The plant is of a robust habit, six to seven feet high, and 
frequently branched ; the foliage is dark-green and blotched ; 
the pods are either single or in pairs, and number from ten to 
fourteen on each plant, — they contain eight very large peas, 
which are of the deep, dull-green color of the Early Green 
Marrow. The ripe seed is white and olive mixed. 

This is a valuable acquisition, and was evidently procured 
from the Ne Plus Ultra ; but it is a more robust grower, and 
produces much larger pods. 

The plant continues growing, blooming, and podding till 
very late in the season ; and, when this is in the full vigor of 
growth, the Ne Plus Ultra is ripening off. The pease, when 
cooked, are of a fine, bright-green color, and unlike those of 
any other variety. 

Hair's Dwarf Mammoth. 

Plant strong and vigorous, from three to three feet and a 
half high, branching, with short joints ; pods single or in 
pairs, broad, comparatively flat, containing about six very 
large peas, which are sugary, tender, and excellent. The 
ripe seeds are shrivelled, and vary in color ; some being 
cream- white, and others bluish-green. 

Sown May 1, the plants will blossom July 1, and the pods 
will be ready for use the 15th of the same month. 

Very prolific, and deserving of cultivation. 

Harrison's Glory. Trans. 

Plant three feet high, of a bushy, robust habit of growth ; 
pods rather short, nearly straight, and flattish, containing five 
or six medium-sized peas, of good quality : when ripe, the 
seeds are light-olive, mixed with white, and also slightly 
indented. 



540 l l.i. i MINOl S PLANTS. 

If planted May 1, the variety will flower June 23, and the 
pods will be fit for gathering about the 10th of July. 

A good variety ; but, like Harrison's Glory, the pods are 
frequently not well filled. 

Harrison's Perfection. Trans. 

Plant three feet in height, of vigorous habit ; pods small, 
straight, containing five peas of good size and quality. 

Sown the 1st of May, the variety "will flower June 23, and 
the pods will be fit for plucking about the 12th of July. 

The only defect in this variety is, that the pods are often 
not well filled. When growing, it is scarcely distinguishable 
from Harrison's Glory ; but, in the mature state, the seeds of 
the former are smooth and white, while those of the latter 
are indented, and of an olive-color. 

King of the Marrows. 

Plant six feet in height, stocky, and of remarkably vigor- 
ous habit ; pods single or in pairs, containing five or six large 
seeds, which, when ripe, are yellowish-green, and much 
shrivelled and indented, like those of the Champion of Eng- 
land. 

K planted May 1, the variety will blossom the last of June, 
and pods for the table may be plucked about the 15th of 
July. 

Though comparatively late, it is one of the best of the 
more recently introduced sorts, and well deserving of general 
cultivation. When the pods are gathered as fast as they be- 
come fit for use, the plants will continue to put forth new 
blossoms, and form new pods for an extraordinary length of 
time; in favorable seasons, often supplying the table for five 
or -i\ w eeks. 

It is very tender and sugary, and little, if at all, inferior to 
the Champion of England. 



THE PEA. 541 

In common with most of the colored pease, the ripe seeds, 
when grown in this country, are much paler than those of 
foreign production ; and, when long cultivated in the climate 
of the United States, the blue or green is frequently changed 
to pale-blue or yellowish-green, and often ultimately becomes 
nearly cream-white. 

Knight's Dwarf Blue Marrow. 

A dwarfish sub-variety of Knight's Marrows, with wrin- 
kled, blue seeds. 

Knight's Dwarf Green Marrow. 

Knight's Dwarf Green Wrinkled. 

Plant about three feet high ; pods in pairs, three inches 
long, three-fourths of an inch wide, flattish, and slightly bent. 
The ripe pease are of a light bluish-green color. It differs 
from the foregoing principally in the height of the plant, but 
also to some extent in the form of the pods. 

Knight's Dwarf White Marrow. Law. 

Knight's Dwarf White Wrinkled Marrow. 

Plant three feet high ; pods in pairs, three inches long, 
three-fourths of an inch wide, straight, or nearly so, well 
filled, and terminating abruptly at both ends ; pea, on an 
average, about three-eighths of an inch in diameter, flattened, 
and very much wrinkled ; color white, and sometimes of a 
greenish tinge. It is a few days earlier than the Dwarf 
Green. 

Knight's Tall Blue Marrow. 

A sub-variety of Knight's Tall Marrows, with blue, wrin- 
kled, and indented seeds. It resembles the Tall White and 
Tall Green Marrows. 



6i2 LEG! MIMM S PLAN I , 



Knight's Tall Green Marrow. Law. Thomp. 

Plant from six to seven feet in height, of strong growth ; 
pods large, broad, and well filled ; the seed, when ripe, is 
o-reen, and much wrinkled or indented. 

If planted the first of May, the variety will blossom to- 
wards the last of June, and supply the table the middle of 
J uly. 

The peas are exceedingly tender and sugary ; the skin also 
is very thin. " From their remarkably wrinkled appearance, 
together with the peculiar sweetness which they all possess, 
Knight's Marrows may be said to form a distinct class of 
o-arden-pease ; possessing qualities which, together with their 
o-eneral productiveness, render them a valuable acquisition, 
both to cultivators and consumers." 

If planted not less than six feet apart, these pease will bear 
most abundantly from the ground to the top : they also yield 
their pods in succession, and are the best for late crops. 

Knight's Tall White Marrow. 
Knight's Tall White Wrinkled Marrow. 
Height and general character of the plant similar to 
Knight's Tall Green Marrow. Pods in pairs. The ripe 
seed is white. Very productive and excellent. 

Matchless Marrow. Cot. Gard. 

This is a good marrow-pea, but now surpassed by the im- 
proved varieties of the Early Green Marrow. It possesses 
no qualities superior to that variety, and is not so early. The 
plant grows from five to six feet in height; and the pods con- 
tain about seven large peas, which are closely compressed 
together 



THE PEA. 543 



Milford Marrow. Cot. Gard. 

The plant is of a strong and robust habit of growth, always 
with a single stem, attaining the height of four and a half or 
five feet, and producing from twelve to sixteen pods, which 
are almost always in pairs, three inches and three-quarters 
long, and three-quarters of an inch wide. They do not be- 
come broad-backed, thick, or fleshy, but rather shrivelled, 
and contain from six to seven very large peas, which are 
roundish and somewhat compressed, half an inch long, nearly 
the same broad, and nine-twentieths thick. 

Its season is near that of Bellamy's Early Green Marrow ; 
if planted May 1, blossoming June 28, and being fit for 
plucking about the middle of July. 



Missouri Marrow. 

Missouri Marrowfat. 

Plant three feet and a half or four feet high, strong and vi- 
gorous, generally simple, but sometimes divided into branches ; 
pods single and in pairs, three inches long, wrinkled on the 
surface as they ripen, nearly straight, and containing about 
six peas, rather closely set together. When ripe, the pea is 
similar to the Dwarf Marrow in form, but is larger, paler, 
more wrinkled, and much more regular in size. 

Plants from seed sown May 1 were in blossom the 30th of 
June, and pods were gathered for use the 14th of July. It 
is a few days later than Fairbeard's Champion of England, 
and nearly of the season of the Dwarf Marrowfat, of which 
it is probably but an improved or sub-variety. 

It is of American origin, very productive, of good quality, 
and well deserving of cultivation. 



544 LEGUMINOUS PLANTS. 

Ne Plus Ultra. Cot. Gard. 

Jay's Conqueror. 

This is comparatively a recent variety. It belongs to the 
wrinkled class of pease; is as early as Bellamy's Green Mar- 
row; and possesses, both in pod and pea, the same fine, deep, 
olive-green color. 

The plant is of strong and robust habit of growth, six to 
seven feet high, with a branching stem. It begins to produce 
pods at two or two and a half feet from the ground ; and the 
number, in all, is from twelve to eighteen. The pods are 
generally in pairs, three inches and a half long, three-fourths 
of an inch wide, very plump and full, almost round, slightly 
curved, and terminate abruptly at the end. Their colox is 
deep, bright-green, and the surface smooth. They contain 
seven very large peas, each of which is half an inch long, 
nearly the same broad ; and, although they are not so closely 
packed as to compress each other, they fill the pods well. 

When sown the first of May, the variety will blossom the 
last of June, and afford peas for use the 15th of July. 

It is one of the best tall Marrows in cultivation. The ripe 
seed is mixed white and olive. 

Noble's Early Green Marrow. Cot. (lard. 

A sub-variety of Bellamy's Early Green Marrow. It is a 
much more abundant bearer ; producing from eighteen to 
twenty pods on a plant, which are singularly regular in their 
size and form. 

Prince Albert. 

Early Prince Albert. Early May. Early Kent. 
Plant from two and a half to three feet in height, usually 
without branches ; pods generally in pairs, two inches and a 
half in length, half an inch broad, tapering abruptly at both 



THE PEA. 545 

ends, slightly bent backwards, and well filled ; pea, when 
fully ripe, round, cream-colored, approaching to white about 
the eye and at the line of the division of the lobes, and mea- 
suring about a fourth of an inch in diameter. 

Sown May 1, the plants blossomed June 15, and pods were 
plucked for use July 6. 

The Prince Albert was, at one period, the most popular of 
all the early varieties, and was cultivated in almost every part 
of the United States. As now found in the garden, the va- 
riety is not distinguishable from some forms of the Early 
Frame ; and it is everywhere giving place to the Early Dan 
O'Rourke, Dillistone's Early, and other more recent and su- 
perior sorts. 

• 

Queen of the Dwarfs. Cot. Gard. 

A very dwarfish variety, from six to nine inches high. 
Stem thick and succulent ; foliage dark bluish-green. Each 
plant produces from four to six pods, which are of a curious, 
elliptic form, and contain three or four large peas. Ripe seed 
white, of medium size, egg-shaped, unevenly compressed. 

The plants are tender ; the pods do not fill freely ; and the 
variety cannot be recommended for cultivation. 

Eingwood Marrow. 
Flanagan's Early. Early Ringwood. Cot. Gard. Beck's Gem. 
Plant three and a half to four feet high, usually simple, 
but sometimes sending out shoots near the ground. The 
pods are single and in pairs ; and, as they ripen, become thick 
and fleshy, with a rough, pitted, and shrivelled surface : 
they contain from six to seven large peas, which are nearly 
round, and about seven-tenths of an inch in diameter in the 
green state. The ripe seed is white. 

The variety is comparatively early. If planted May 1, it 

69 



546 LEGUMINOUS PLANTS. 

will blossom about the 25th of Juno, and the pods will be 
ready to pluck about the 10th of July. 

A very valuable sort, producing a large, well -filled pod, 
and is a most abundant bearer. It has, however, a peculiarity, 
which by many is considered an objection, — the pod is white, 
instead of green, and presents, when only full grown, the 
appearance of over-maturity. This objection is chiefly made 
by those who grow it for markets, and who find it difficult to 
convince their customers, that, notwithstanding the pod is 
white, it is still in its highest perfection. So far from being 
soon out of season, it retains its tender and marrowy charac- 
ter longer than many other varieties. 

A new sort, called the " Lincoln Green," is said to possess 
all the excellences of the Ringwood Marrow, without the 
objectionable white pod. 

Royal Dwarf or White Prussian. Cot. Gar A. 
Dwarf Prolific. Poor Man's Profit. 

Plant of medium growth, with an erect stem, which, is 
three feet high, generally simple, but occasionally branching. 
The pods are usually single, but sometimes in pairs, nearly 
three inches long, half an inch broad, almost straight, and 
somewhat tapering towards the point. The surface is quite 
smooth, and the color bright-green. They are generally 
well filled, and contain from five to six peas, which are 
ovate, not compressed, four-tenths of an inch long, a third 
of an inch broad, and the same in thickness. The ripe Beed 
is white. 

Plants from seed sown the 1st of May will blossom June 
25, and supply the table about the middle of July. The crop 
will ripen the 25th of the same month. 

This is an old and prolific variety, well adapted for field 
culture, and long a favorite in gardens, but now, to a great 
extent, superseded. 



THE PEA. 547 

Sebastopol. 

Plant of rather slender habit, three feet and a half in 
height ; pods usually single, two inches and three quarters 
in length, containing from five to seven peas, which, when 
ripe, are nearly round and smooth, cream-colored, and scarcely 
distinguishable, in their size, form, or color, from the Early 
Frame and kindred kinds. 

If planted May 1, the variety will blossom June 16, afford 
pods of sufficient size for shelling about July 7, and ripen the 
20th of the same month. 

It is early, very productive, of superior quality, and an ex- 
cellent sort for growing for market, or in small gardens for 
family use. In an experimental cultivation of the variety, it 
proved one of the most prolific of all the early sorts. 

Shillings Grotto. Cot. Gard. 

Plant with a simple stem, four feet and a half to five feet 
high ; the pods are generally single, but frequently in pairs, 
three inches and a half long, about half an inch wide, slightly 
curved, and, when fully matured, assuming a thick-backed and 
somewhat quadrangular form. Each pod contains, on an 
average, seven large peas. The ripe seed is white. 

A great objection to this variety is the tardiness with which 
it fills; the pods being fully grown, and apparently filled, 
when the peas are quite small and only half grown. Though 
considered a standard sort, it is not superior to the Champion 
of England ; and will probably soon give place to it, or some 
other of the more recent varieties. 

Spanish Dwarf. Cot. Gard. 
Early Spanish Dwarf. Dwarf Fan. Strawberry. 
Plant about a foot high, branching on each side in the 
manner of a fan ; and hence often called the " Dwarf Fan." 



548 i EGUMiNOtrs plants. 

The pods arc sometimes single, but generally in pairs, two 
inches and a half long, half an inch broad, terminate rather 
abruptly at the point, and contain from live to six rather large 
peas. The ripe seed is cream-white. 

Sown May 1, the plants were in blossom June 26, and pods 
were plucked for use July 14. 

The Spanish Dwarf is an old variety, and still maintains its 
position as an Early Dwarf for small gardens, though it can 
hardly be considered equal to Burbridge's Eclipse or Bishop's 
Long-podded. 

There is a variety of this which is called the Improved 
Spanish Dwarf, and grows fully nine inches taller than the 
old variety ; but it possesses no particular merit to recom- 
mend it. 

Tall White Marrow. 

Large Carolina. Tall Marrowfat. 

Plant six to seven feet in height, seldom branched; pods 
three to three inches and a half long, three-fourths of an inch 
broad, more bluntly pointed than those of the Dwarf variety, 
and containing six or seven peas. \\ lien ripe, the pea is 
nearly of the color of the Dwarf Marrow, but is more per- 
fectly spherical, less wrinkled, and, when compared in bulk, 
has a smoother, harder, and more glossy appearance. 

Planted May 1, the variety will blossom near the 1st of 
July, and will come to the table from the 15th to the 20th 
of the same month. It is a lew days later than the Dwarf. 

In this country, it has been longer cultivated than any 
other sort; and, in some of the forms of its very numerous 
sub-varieties, is now to be found in almost every garden. 
It is hardy, abundant, long-continued in its yield, and of 
excellent quality. In England, the variety is cultivated in 
single rows three feet apart. In this country, where the 
growth of the pea is much less luxuriant, it may be grown in 
double rows three feet and a half apart, and twelve inches 
between the single rows. 



THE PEA. 549 



Taylor's Early. 

Similar in habit, production, and early maturity, to the 
Early Dan O'Rourke. 



Thurston's Reliance. Cot. Gard. 

Plant strong and robust, six to seven feet high ; pods gene- 
rally single, but occasionally in pairs, and from three inches 
and a half to four inches and a quarter long. They are 
broad and flat, shaped like the pods of the Blue Cimeter, and 
contain seven or eight very large peas. Pipe seed white, 
large, and unevenly compressed. 

This is a quite distinct and useful pea ; an abundant bearer ; 
and the pods are of a fine deep-green color, which is a re- 
commendation for it when grown for market. It comes in at 
the same time as the Auvergne and Shillings Grotto, but is 
of a more tender constitution. 



Tom Thumb. 

Beck's Gem. Bush Pea. Pois nain hatif extra, of the French. 

Plant of remarkably low growth, seldom much exceeding 
nine inches in height, stout and branching ; pods single, 
rarely in pairs, two inches and a half in length, half an inch 
broad, containing five or six peas, which are cream-yellow, 
and measure about a fourth of an inch in diameter. 

Planted the 1st of May, the variety blossomed the 12th of 
June, and the pods were of suitable size for plucking July 4. 

In the color of its foliage, its height and general habit, the 
variety is very distinct, and readily distinguishable from all 
other kinds. It is early, of good quality, and, the height of 
the plant considered, yields abundantly. It may be cultivated 
in rows ten inches apart. 

Mr. Landreth, of Philadelphia, remarks as follows : " For 



550 l l 'i MIKOU3 PLANTS. 

sowing at this season (November, in the Middle States), we 
recommend trial of a new variety, which we have designated 
' Tom Thumb,' in allusion to its extreme dwarfness. It sel- 
dom rises over twelve inches, is an abundant bearer, and is, 
withal, quite early. It seems to be admirably adapted to 
autumn sowings in the South, where, on apprehended frost, 
protection may be given : it is also equally well suited to early 
spring planting for the same reason. It is curious, as well as 
useful ; and, if planted on ground well enriched, will yield 
as much to a given quantity of land as any pea known to 
us." 

It is a desirable variety in the kitchen garden ; as, from its 
exceeding dwarfish habit, it may be so sown as to form a neat 
edging for the walk or border. 

Veitch's Perfection. Trims. 

Plant three feet and a half to four feet high, of strong, ro- 
bust growth, somewhat branched ; pods ten or twelve on a 
stalk or branch, large, flat, straight, containing six or eight 
large peas, which are very sugary and excellent. The ripe 
seeds are large, of a light olive-green color; some being 
nearly white. 

Planted the 1st of May, the variety will be in flower June 
28, and the pods will be fit for use about the middle or 20th 
of July. It is one of the best pease for main or late crops. 

Victoria Marrow. Tin mi p. 

Plant from six to seven feet high ; pods remarkably large, 
nearly four inches in length, generally in pairs, straight, 
roundish, well filled, containing from six to eight peas of ex- 
traordinary size and of good quality. The ripe pease are 
oli\ e-green. 

The Victoria Marrow is not early. Planted May 1, it will 



THE PEA. 551 

blossom the last of June, and be fit for the table from the 
middle of July. 

This variety bears some resemblance to Knight's Tall Mar- 
row ; but, like nearly all others, it is less sugary. Those 
who have a fancy for large pease will find this perhaps the 
largest. 

Warner's Early Emperor. Tkomp. 

Warner's Early Conqueror. Early Railway. Early Wonder. Beck's 
Morning-star. Early Emperor. 

This variety grows somewhat taller, and is a few days 
earlier, than the Prince Albert : the pods and pease are also 
somewhat larger. It is an abundant bearer ; and, on the 
whole, must be considered a good sub-variety of the Early 
Frame. 

Woodford's Marrow. Cot. Gard. 

Nonpareil. 

Plant of strong and robust habit of growth, like a vigorous- 
growing Marrow ; rising with a stem three feet and a half 
high, which is sometimes simple, but generally branching at 
about half its height from the ground. The pods begin to be 
produced at little more than half the height of the plant ; 
and, from that point to the top, every joint produces single or 
double pods, amounting, in all, to ten or twelve on each. 
They are single or in pairs, in nearly equal proportions, about 
three inches and a half long, seven-tenths of an inch broad, 
quite smooth, and of a dark-green color. When ready to 
gather, they are rather flattened, but become round as they 
ripen. They contain, on an average, seven peas, which are 
of a dark olive-green color, rather thick in the skin, and 
closely packed ; so much so as to be quite flattened on the 
sides adjoining. 

Sown May 1, the variety blossomed June 28, and pease 
were gathered for the table July IT. 



")"):. ) LEGUMINOUS PLANTS. 

This is a very characteristic pea, and may at once be dc- 
tected from all others, either by the ripe seed or growing 
plants, from the peculiar dark-green color, which, when true, 
it always exhibits. It is well adapted for a market-pea ; its 
dark-green color favoring the popular prejudices. 



EATABLE-PODDED OR SUGAR PEASE. 

String-pease. Skinless Pease. Pisum macrocarpum. Dec. 

In this class are included such of the varieties as want the 
tough, inner film, or parchment lining, common to the othcr 
sorts. The pods are generally of large size, tender and suc- 
culent, and are used in the green state like string-beans ; 
though the seeds may be used as other pease, cither in the 
green state or when ripe. " When not ripe, the pods of some 
of the sorts have the appearance of being swollen or distended 
with air ; but, on ripening, they become much shrivelled, and 
collapse closely on the seeds." The varieties are not nume- 
rous, when compared with the extensive catalogue of the 
kinds of the Common Pea offered for sale by seedsmen, and 
described by horticultural writers. The principal are the fol- 
lowing : — 



Common Dwarf Sugar. 'Lair. I il. 
Dwarf Crooked-podded Sugar. 
Stalk about two feet high, dividing into branches when 
cultivated in good soil; flower white ; pods single or in pairs, 
six-seeded, three inches long by five-eighths of an inch broad, 
crooked or jointed-like with the seeds, as in all of the Sugar 
Pease, very prominent, especially on becoming ripe and dry ; 
pea fully a fourth of an inch in diameter, white, and slightly 
wrinkled. 



THE PEA. 553 

The variety is quite late. Sown the beginning of May, the 
plants blossomed the last week in June, and pods were ga- 
thered for use July IT. 

It is prolific, of good quality as a shelled-pea, and the 
young pods are tender and well flavored. 

Early Dwarf Dutch Sugar. Vil. 
Early Dwarf de Grace. 

Plant about twenty inches high, branching ; leaves of me- 
dium size, yellowish-green ; flowers white ; pods two inches 
and three-quarters in length, half an inch wide, somewhat 
sickle-shaped, swollen on the sides, flattened at the lower end, 
and containing five or six peas, which, when ripe, are round- 
ish, often irregularly flattened or indented, wrinkled, and of 
a yellowish-white color. 

The variety is the lowest-growing and earliest of all the 
Eatable-podded kinds. If sown at the time of the Common 
Dwarf Sugar, it will be fit for use twelve or fourteen days 
in advance of that variety. It requires a good soil ; and 
the pods are succulent and tender, but are not considered su- 
perior to those of the Common Dwarf Sugar. 

Giant Eatable-Podded. Vil. 

Giant Sugar. 

Stalk four to five feet high ; leaves large, yellowish-green, 
stained with red at their union with the stalk of the plant ; 
flower reddish ; pods transparent yellowish-green, very thick 
and fleshy, distended on the surface by the seeds, which are 
widely distributed, curved, and much contorted, six inches 
long, and sometimes nearly an inch and a half in diameter, — 
exceeding in size that of any other variety. They contain but 
five or six seeds, which, when ripe, are irregular in form, and 
of a greenish-yellow color, spotted or speckled with brown. 

It is about a week later than the Large Crooked Sugar. 

70 



554 LEGUMINOUS PLAN l 3. 



Large Ckooked Sugar. Thomp. 

Broadsword. Six-inch-pod Sugar. 

Plant nearly six feet in height, and branching when grown 
in good soil ; the leaves are large, yellowish-green ; flowers 
white ; pods very large, — measuring from four to five inches 
in length and an inch in width, — broad, flat, and crooked. 
When young, they are tender, and easily snap or break in 
pieces, like the young pods of kidney-beans ; and are then fit 
for use. The sides of the pods exhibit prominent marks 
where pushed out by the seeds, even at an early stage of 
growth. The ripe pease are somewhat indented or irregu- 
larly compressed, and of a yellowish-white color. 

It is one of the best of the Eatable-podded sorts, and is 
hardy and productive. It is, however, quite late ; blossoming, 
if sown May 1, about the last of June, and producing pods 
for use in the green state about the 20th of July. 



Purple-Podded or Australian. Law. 
Blue-podded. Botany-bay Pea. 

Plant five feet high, generally without branches ; pods 
usually in pairs, flattened, with thick, fleshy skins, and com- 
monly of a dark-purple color ; but this characteristic is not 
permanent, as they are sometimes found with green pods ; in 
which case, they are, however, easily distinguished from those 
of other pease by their thick and fleshy nature. When ripe, 
the pease are of medium size, often much indented and irre- 
gularly compressed, and of a light, dunnish, or brown color. 
Season intermediate. 

It is very productive, and seems possessed of properties 
which entitle it to cultivation. 



THE PEA. 555 

Red-Flowered Sugar. V'd. 
Chocolate. 

Stem four or five feet in height, generally simple, but 
branching when grown in rich soil ; leaves long, yellowish- 
green, tinged with red where they connect with the stalk of 
the plant ; flowers pale-red ; pods three inches long, seven- 
tenths of an inch broad, more or less contorted, containing 
six to eight peas ; seed comparatively large, pale-brown, mar- 
bled with reddish-brown. 

Season nearly the same as that of the Common Dwarf 
Sugar. It is productive, remarkably hardy, and may be sown 
very early in spring, as it is little affected by cool and wet 
weather ; but the green pease are not much esteemed, as they 
possess a strong and rather unpleasant flavor. The green 
pods are tender and good ; and, for these, the variety may be 
worthy of cultivation. 

Tamarind Sugar. 
Late Dwarf Sugar. Tamarind Pea. 
Plant similar to the Common Dwarf Sugar, but of more 
luxuriant habit, and with larger foliage ; flowers white ; pods 
single or in pairs, six to eight seeded, very long and broad, — 
often measuring four inches in length and an inch in breadth, 
— succulent, and generally contorted and irregular in form. 
A few days later than the Common Dwarf Sugar. 

Hardy, prolific, and deserves more general cultivation. 

White-Podded Sugar. Vil. 

Stem four to five feet high ; leaves yellowish-green, and, 
like those of the Giant Eatable-podded, stained with red at 
their insertion with the stalk ; flowers purple ; pods nearly 
three inches long, five-eighths of an inch wide, sickle-shaped 



556 LEGUMINOUS PLANTS. 

and contorted, of a yellowish-white color, containing five or 
six peas. The ripe seeds are irregularly flattened and in- 
dented, of a greenish-yellow color, marbled or spotted with 
brown or black. 

The variety is quite late. Sown May 1, the pods were not 
fit for use till July 24. 

The pods are crisp and succulent, though inferior in flavor 
to most of the Eatable-podded varieties. 

Yellow-Podded Sugar. Vil. 

Stem three to four feet high ; leaves large, yellowish- 
green ; flowers white, tinted with yellow ; pods four inches 
long, tapering slightly at the ends, greenish-yellow, thick and 
fleshy, containing six or seven peas, widely separated. The 
ripe seeds are oblong, rather regular in form, and of a 
creamy-white color. 

It is one of the earliest of the Eatable-podded sorts ; com- 
ing to the table, if planted May 1, about the middle of July. 
It is of good quality, but not hardy or productive ; and seems 
to have little to recommend it, aside from the singular color 
of its pods. 



PEA-NUT. 

Ground Bean. Earth Nut. Vil. Pindar Nut. Ground Nut. Arachys 

hypogea. 

A native of Africa, and also of Central and Tropical 

America. It is an annual plant ; and the stem, when full 

grown, is about fifteen inches in height. The leaves are 

pinnate, with four leaflets, and a leafy, emarginate appendage 

at the base of the petioles ; the flowers are yellow, and are 

produced singly, in the axils of the leaves ; the fruit, or pod, 

is of an oblong form, from an inch to an inch and a half in 



PEA-NUT. 557 

length, rather more than three-eighths of an inch in diameter, 
often contracted at the middle, but sometimes bottle-formed, 
reticulated, and of a yellowish color ; the kernels, of which 
the pods contain from one to three, are oblong, quite white, 
and enclosed in a thin, brown skin, or pellicle. 

A remarkable peculiarity of this plant is, that the lower 
blossoms (which alone produce fruit), after the decay of the 
petals, insinuate their ovaries into the earth ; beneath which, 
at the depth of several inches, the fruit is afterwards per- 
fected. 

The seed, or kernel, retains its germinative property but a 
single season ; and, when designed for planting, should be 
preserved unbroken in the pod, or shell. 

Soil and Cultivation. — The Pea-nut succeeds best in a 
warm, light, loamy soil. This should be deeply ploughed 
and well pulverized, and afterwards laid out in slightly raised 
ridges two feet apart. As the plants require the whole sea- 
son for their perfection, the seed should be planted as early 
in spring as the weather becomes suitable. Drop nine inches 
apart in the drills, and cover an inch and a half or two 
inches deep. Weeding must be performed early in the sea- 
son ; as, after the blossoming of the plants, they are greatly 
injured if disturbed by the hoe, or if weeds are removed 
about the roots. 

It is rather tropical in its character, and cannot be cultivat- 
ed with success either in the Northern or Middle States. 

" The seeds are sometimes dibbled in rows, so as to leave 
the plants a foot apart each way. As soon as the flowers 
appear, the vines are earthed up from time to time, so as to 
keep them chiefly within the ground. When cultivated alone, 
and there is sufficient moisture, the yield of nuts is from sixty 
to seventy-five bushels to the acre. If allowed to grow with- 
out earthing up, the vines will yield half a ton of hay to the 
acre. They are killed by the first frost ; when the nuts will 
be mature, and ready for use." 



558 LEGUMINOUS PLANTS. 

/ (III ctics. 

African Pea-Nut. 

A comparatively small, smooth, and regularly formed sort. 
Shell thin, usually enclosing two kernels. 

Wilmington Pea-Nut. 
Carolina. 
Similar to the African. The pods, however, are longer, 
and the shell is thicker and paler. They rarely contain less 
than two, and often enclose three, kernels. Extensively culti- 
vated in the Carolinas and Gulf States. 

Tennessee Pea-Nut. 

Pods large, thick, and irregular in form ; the reticulations 
very coarse and deep. The pods usually contain two ker- 
nels. Less esteemed than either of the preceding varieties. 



VETCH, OR TARE. 

Vicia sativa. 

The Vetch, or Tare, in its properties and habits, somewhat 
resembles the Common Pea. There are numerous species as 
well as varieties, and the seeds of all may be used for food ; 
but they are generally too small, or produced too sparingly, to 
repay the cost of cultivation. 

The only variety of much importance to the garden is the 
following : — 

White Tare, or Vetch. Law. 
Lentil, of Canada. Napoleon Pea. 
Annual; stem slender and climbing, about three feet high, 
the leaves terminating in a branching tendril, or clasper ; 



WINGED PEA. 559 

flowers purplish ; pods brown, slender, containing from eight 
to twelve seeds, or grains, which are globular, sometimes 
slightly flattened, smooth, and of a yellowish-white color ; 
they retain their germinative quality three years ; an ounce 
contains about six hundred seeds. 

In France and Canada, the seeds are used as a substitute 
for pease, both green and ripe, in soups and other dishes. 
They are also ground, and made into bread ; but in this case 
their flour is generally mixed with that of wheat, or other of 
the edible grains. 

The seeds may be sown in drills, in April or May, in the 
manner of garden-pease, or broadcast with oats for agricultu- 
ral purposes. 

Varieties. — 

Summer Tare, or Vetch. 

An agricultural variety, grown at the north of England 
and in Scotland. It is sown broadcast, and cultivated as 
wheat or barley. Both the haum and seed are used. 

Winter Tare, or Vetch. 

Extensively grown in England and Scotland ; usually sown 
in autumn, mixed with rye, for early spring food for stock. 
The seeds are smaller than those of the summer variety. 

Not sufficiently hardy to survive the winters of the North- 
ern States. 



WINGED PEA. 

Red Birdsfoot Trefoil. Mill. Lotus tetragonolobus. 

A hardy, creeping, or climbing, annual plant, fifteen or 
eighteen inches in height, or length ; leaves trifoliate ; flowers 
large, solitary, bright- scarlet ; pods three inches and a half 
long, with four longitudinal, leafy membranes, or wings ; seeds 
globular, slightly compressed, yellowish- white. 



560 LEGUMINOUS PLANTS. 

Use. — The ripened seeds are sometimes used as a substi- 
tute for coffee ; and the pods, while young and tender, form 
an agreeable dish, not unlike string-beans. It is often culti- 
vated as an ornamental plant ; and, for this purpose, is gene- 
rally sown in patches, four or five seeds together on the 
border, where the plants are intended to remain. 

When grown as an esculent, sow in double drills an inch 
and a half deep, and two feet apart ; the single rows being 
made twelve inches from each other. 



BENE-PLANT. 561 



CHAPTER X. 

MEDICINAL PLANTS. 

Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hys- 
sop. Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey 
Rhubarb. Rue. Saffron. Southernwood. Wormwood. 

BENE-PLANT. 
Oily Grain. Sesamum, sp. 

This plant is said to have been introduced into this country 
from Africa by the negroes. It is cultivated in the south of 
Europe, and in Egypt is grown to a considerable extent for 
forage and culinary purposes. 

It is a hardy annual, with an erect, four-sided stem from 
two to four feet high, and opposite, lobed, or entire leaves ; 
the flowers terminate the stalk in loose spikes, and are of a 
dingy-white color ; the seeds are oval, flattened, and produced 
in an oblong, pointed capsule. 

Propagation and Cultivation. — It is propagated from seeds, 
which should be sown in spring, as soon as the ground has 
become well settled. They may be sown where the plants 
are to remain ; or in a nursery-bed, to be afterwards trans- 
planted. The plants should be grown in rows eighteen inches 
or two feet apart, and about a foot apart in the rows. The 
after-culture consists simply in keeping the ground loose, and 
free from weeds. The plant is said to yield a much greater 
amount of herbage if the lop is broken or cut off when it 
is about half grown. 

71 



56£ MEDICINAL PLANTS. 

Use. — " The seeds were at one time used for food ; being 
first parched, then mixed with water, and afterwards stewed 
with other ingredients. A sort of pudding is made of the 
seeds, in the same manner as rice ; and is by some persons 
much esteemed. From the seeds of the first-named sort an 
oil is extracted, which will keep many years without having 
any rancid smell or taste. In two years, the warm taste 
which the new oil possesses wears off, and it becomes quite 
mild and pleasant, and may be used as a salad-oil, or for all 
the purposes of olive-oil. Two quarts of oil have been ex- 
tracted from nine pounds of the seeds." 

The properties of the plant are cooling and healing, with 
some degree of astringency. A few of the leaves, immersed 
a short time in a tumbler of water, give it a jelly-like consist- 
ence, without imparting color or flavor ; and in this form it is 
generally used. 

There are three varieties : — 



Biformed-Leaved. Mill. 

Plant larger than that of the Oval-leaved ; the lower leaves 
are three-parted, while those of the upper part of the stalk 
are oval or entire. 

Oval-Leaved. 

Stem about two feet high, with a few short branches ; the 
leaves are oblong, and entire on the borders. 

Trifid-Leaved. Mill. 

Taller and more vigorous than either of the preceding. 
The upper as well as the lower leaves are trifid, or three- 
parted. 



CAMOMILE. 563 



CAMOMILE. 

Anthemis nobilis. 

This is a half-hardy, herbaceous, perennial plant, growing 
wild in various parts of England, by roadsides and in gravelly 
pastures. Its stems rest upon the surface of the ground, and 
send out roots, by which the plants spread and are rapidly 
increased. 

Soil and Culture. — Camomile flourishes best in light, 
poor soil ; and is generally propagated by dividing the roots, 
and setting them in rows a foot apart, and eight or ten inches 
from each other in the rows. They will soon entirely occupy 
the ground. 

Gathering. — The flowers should be gathered in a dry day, 
and when they are fully expanded. They are generally spread 
in an airy, shady situation for a few days, and afterwards re- 
moved to a heated apartment to perfect the drying. 

Common Camomile. 

The flowers of this variety are single. Though considered 
more efficacious for medicinal purposes, it is not so generally 
cultivated as the Double-flowering. Its leaves are finely cut, 
or divided ; and, when bruised, emit a peculiar, pungent odor. 
It may be grown from seeds, or slips, and from divisions of 
the plants, or roots. 

Double-Flowering Camomile. 

A variety of the foregoing, with large, white, double flowers. 
The leaves are of the same form, but milder in their odor 
and taste. It is equally hardy with the Single-flowering, and 
much more ornamental. Though generally considered less 



."><)! MEDICINAL PLANTS. 

efficacious than the last named, it is generally cultivated for 
use and the market on account of the greater bulk and weight 
of its flowers. 

It is propagated by slips, with a few of the small roots at- 
tached. Both of the sorts are classed as hardy perennials ; 
but, in the Northern and Eastern States, the plants are fre- 
quently destroyed in severe winters. 

Use. — " The flowers, which are the parts principally used, 
have long been in high repute, both in the popular and scien- 
tific Materia Medica, and give out their properties by infusion 
in either water or alcohol. The flowers are also sometimes 
used in the manufacture of bitter beer, and, along with Worm- 
wood, made, to a certain extent, a substitute for hops. In 
many parts of England, the peasants have what they call a 
' Camomile seat ' at the end of their gardens, which is con- 
structed by cutting out a bench in a bank of earth, and plant- 
ing it thickly with the Double-flowering variety ; on which 
they delight to sit, and fancy it conducive to health." — 
M'Int. 

It is considered a safe bitter, and tonic ; though strong infu- 
sions, when taken warm, sometimes act as an emetic. 



COMMON COLTSFOOT. 
Tussilago farfara. 

A hardy, herbaceous, perennial plant. The leaves are all 
radical, roundish-heart-shaped, and from five to seven inches 
in diameter ; the flower-stem (scape) is six or seven inches 
high, imbricated, and produces a solitary yellow flower, 
which is about an inch in diameter. The plants blossom in 
February and March, before the appearance of the leaves 3 
and often while the ground is still frozen and even covered 
with snow. 



ELECAMPANE. 565 

Propagation and Culture. — Coltsfoot thrives best in rich, 
moist soil. It may be propagated from seeds, but is generally- 
increased by dividing its long, creeping roots. The plants 
require little attention, and will soon occupy all the space 
allotted. 

Gathering and Use. — The leaves are the parts of the plant 
used, and are generally cut in July and September. They 
should not be exposed to the sun for drying, but spread singly 
in an airy, shaded situation. They are esteemed beneficial in 
colds and pulmonary disorders. 



ELECAMPANE. 

Inula helenium. 

A hardy, herbaceous, perennial plant, introduced from 
Europe, but growing spontaneously in moist places, by road- 
sides, and in the vicinity of gardens where it has been culti- 
vated. Stem from three to five feet high, thick and strong, 
branching towards the top ; the leaves are from nine inches 
to a foot in length, ovate, toothed on the margin, downy 
beneath ; the flowers are yellow, spreading, and resemble a 
small sunflower ; the seeds are narrow, four-sided, and 
crowned with down. 

The plants blossom in July and August, and there is but 
one variety cultivated. 

Propagation and Culture. — It is generally propagated by 
dividing the roots ; but may be grown from seeds, which are 
sown just after ripening. The plants should be set in rows 
two feet asunder, and a foot from each other in the rows. 

Use. — Elecampane is cultivated for its roots, which are 
carminative, sudorific, tonic, and alleviating in pulmonary dis- 
eases. They are in their greatest perfection when of two 
years 1 growth. 



566 MEDICINAL PLANTS. 



HOARHOl'XD. 
Marrubium vulgare. 

Hoarhound is a hardy, herbaceous, perennial plant, intro- 
duced from Europe, and naturalized to a considerable extent 
in localities where it has been once cultivated. Stem hoary, 
about two feet high; leaves round-ovate ; flowers white ; seeds 
small, of an angular-ovoid form and grayish-brown color. 

Propagation and Cultivation. — The plant prefers a rich, 
warm soil ; and is generally propagated by dividing its long, 
creeping roots, but may also be raised from seeds. When 
once established, it will grow almost spontaneously, and yield 
abundantly. 

Gathering and Use. — The plants are cut for use as they 
come into flower ; and, if required, the foliage may be cut 
twice in the season. 

The leaves possess a strong and somewhat unpleasant odor, 
and their taste is " bitter, penetrating, and durable." The 
plant has long been esteemed for its efficacy in colds and pul- 
monary consumption. 



HYSSOP. 

Hyssopus officinalis. 
Hyssop is a hardy, evergreen, dwarfish, aromatic shrub, 
from the south of Europe. 

Three kinds are cultivated, as follow : — 

Common or Blue-Flowering. 

More generally found in gardens than either of the follow- 
ing varieties. The stems are square and tender at first, but 
afterwards become round and woody ; the leaves are opposite, 
small, narrow, with six or eight bract-like leaves at the same 



LICORICE. 567 

joint ; the flowers are blue, in terminal spikes ; seeds small, 
black, oblong. 

Red-Flowering Hyssop. 

Quite distinct from the Common or Blue-flowering. The 
stem is shorter, the plants are more branching in their habit, 
and the spikes more dense or compact ; flowers fine red. It 
is not so hardy as the White or the Blue Flowering, and is 
often injured by severe winters. 

White-Flowering Hyssop. 

This is a sub-variety of the Common Blue-flowering ; the 
principal if not the only mark of distinction being its white 
flowers. Its properties, and modes of culture, are the same. 

Soil and Cultivation. — The plants require a light, warm, 
mellow soil ; and are propagated from seeds, cuttings, or by 
dividing the roots. The seeds are sown in April; and, when 
the seedlings are two or three inches high, they are trans- 
planted to rows eighteen inches apart, and a foot from each 
other in the rows. The roots may be divided or the slips set 
in spring or autumn. 

Use. — The plant is highly aromatic. The leaves and 
young shoots are the parts used, and are cut, dried, and pre- 
served as other pot-herbs. 

" Hyssop has the general virtues ascribed to aromatic 
plants ; and is recommended in asthmas, coughs, and other 
pulmonary disorders." — Rog. 



LICORICE. 

Glycyrrhiza glabra. 

Licorice is a hardy, perennial plant. The roots are fleshy, 
creeping, and, when undisturbed, attain a great length, and 



568 MEDICINAL PLANTS. 

penetrate far into the earth ; the stem is herbaceous, dull- 
green, and about four feet high ; leaves pinnate, composed of 
four or five pairs of oval leaflets ; flowers pale-blue, in termi- 
nal spikes. The fruit consists of short, flattened pods, each 
containing two or three kidney-shaped seeds. 

Soil, Propagation, and Culture. — " Licorice succeeds best 
in deep, rich, rather sandy, or in alluvial soil. The ground 
should be well enriched the year previous to planting : and it 
should either be trenched three feet deep in autumn, laid in 
ridges, and allowed to remain in that state till spring ; or it 
may be trenched immediately before planting. The former 
method is the preferable one. 

" Licorice is propagated by portions of the creeping stem 
(commonly termed ' the creeping root '), from four to six 
inches in length, each having two or three buds. These are 
planted in March or April, or as soon as the ground can be 
well worked, in rows three feet apart, and eighteen inches 
from each other in the rows ; covering with earth to the depth 
of two or three inches. Every year, late in autumn, when 
the sap has gone down and the leaves have turned yellow, the 
old stems should be cut down with a pruning-knife to a level 
with the ground. At this time, also, the creeping stems are 
forked up, cut off close to the main steins, and preserved 
in sand, or in heaps covered with straw and earth, for future 
plantations. The roots will be ready for taking up three 
years after planting. This should be done towards winter, 
after the descent of the sap. A trench three feet must then 
be thrown out, and the roots extracted; after which, they 
may be stored in sand for use." — Thomp. 

I r se. — The roots are the parts of the plant used, and these 
are extensively employed by porter-brewers. "The sweet, 
mucilaginous juice extracted from the roots by boiling is 
much esteemed as an emollient in colds." 



PENNYROYAL. POPPY, OR MAW. 569 



PENx\YROYAL. 

Hedeoma pulegioides. 

The American Pennyroyal is a small, branching, annual 
plant, common to gravelly localities, and abounding towards 
autumn among stubble in dry fields from whence crops of 
wheat or rye have been recently harvested. The stem is 
erect, branching, and from six to twelve inches high ; the 
leaves are opposite, oval, slightly toothed ; flowers bluish, in 
axillary clusters ; seeds very small, deep blackish-brown. 

Sowing and Cultivation. — In its natural state, the seeds 
ripen towards autumn, lie dormant in the earth during winter, 
and vegetate the following spring or summer. When culti- 
vated, the seeds should be sown soon after ripening, as they 
vegetate best when exposed to the action of frost during win- 
ter. They are sown broadcast, or in drills ten or twelve 
inches asunder. When the plants are in full flower, they are 
cut off, or taken up by the roots, and dried in an airy, shaded 
situation. 

Use. — Pennyroyal possesses a warm, pungent, somewhat 
aromatic taste, and is employed exclusively for medical pur- 
poses. An infusion of the leaves is stimulating, sudorific, 
tonic, and beneficial in colds and chills. 

This plant must not be confounded with the Pennyroyal 
(Mentha pulegiuin) of English writers, which is a species of 
Mint, and quite distinct from the plant generally known as 
Pennyroyal in this country. 



POPPY, OR MAW. 

Papaver somniferum, var. nigrum. 

A hardy annual, growing naturally in different parts of 
Europe, and cultivated to a considerable extent in Germany 



570 MEDICINAL PLANTS. 

for its seeds, which, under the name of " Maw-seed," are an 
article of some commercial importance. Stem five or six feet 
high, branching ; leaves smooth, glaucous, clasping, and much 
cut or gashed on the borders ; flowers large, terminal, purple 
and white ; the bud pendent, or drooping, until the time of 
flowering, when it becomes erect. The petals soon fall to the 
ground, remaining on the plant but a few hours after their 
expansion ; and are succeeded by large, roundish heads, or 
capsules, two inches and upwards in diameter, filled with the 
small, darkish-blue seeds for which the plant is principally 
cultivated. 

Soil, Solving, and .Culture. — " The soils best suited to the 
growth of the Poppy are such as are of medium texture and 
in the highest state of fertilization. As the seeds are small, 
and consequently easily buried, the land should be well pul- 
verized by harrowing and rolling. The seeds are sown in 
April, in drills about half an inch in depth, and twenty inches 
or two feet distant from each other. The young plants are 
afterwards thinned out to from six to ten inches' distance in 
the rows, and the whole crop kept free from weeds by fre- 
quent hoeing. 

" The period of reaping is about the month of August, 
when the earliest and generally the largest capsules begin to 
open. The plants are then cut or pulled, and tied in small 
bundles, taking care not to allow the heads to recline until 
they are carried to the place allotted for the reception of the 
seed ; which is then shaken out, and the sheaves again set 
upon their ends for the ripening of the remaining cap- 
sules. 

" In Germany and Flanders, a mode of obtaining the first 
crop is to spread sheets by the side of the row, into which the 
seeds are shaken by bending over the tops of the plants : 
these are then pulled, tied in bundles, and removed ; when 
the sheets are drawn forward to the next row, and so on, 
until the harvesting is completed." — Law. 



POPPY, OR MAW. 571 

Use. — Maw-seed is imported to some extent from different 
parts of Europe, and is principally used in this country for 
feeding birds. 

Oil-Poppy. Law. 
Gray Poppy. Papaver somniferum olifer. 

Stem three feet high, smooth and branching ; flowers dull- 
red, or grayish ; capsules very large, oblong ; seeds of a 
brownish color, and produced in great abundance. 

It is chiefly cultivated in Italy, the south of France, Ger- 
many, and Flanders. 

Use. — " The oil of the seeds of the Poppy is of an agree- 
able flavor ; and, in Europe, is chiefly applied to domestic 
purposes, for which it is esteemed nearly equal to that of the 
Olive. Its consumption in this country is comparatively tri- 
fling ; being principally used for the finer kinds of oil-paint- 
ing and by druggists." 

Opium, or White Poppy. Low. 
P. somniferum, album vel candidum. 

Plant strong and vigorous, — the stem, in favorable situa- 
tions, reaching a height of five or six feet; flowers large, 
white, and of short duration ; seed-pods globular, of large 
size, often measuring upwards of two inches in diameter ; 
seeds small, white, ripening in August and September. 

Sowing and Cultivation. — " Being an annual plant, the 
Poppy, when sown in spring, matures its seed the last of 
summer or early in autumn. It is of easy culture, and can 
be successfully grown in any section of the Northern or Mid- 
dle States. It may be sown at any time during the month of 
April, or the first week in May. The best method of culti- 
vating the plant is in rows two feet and a half apart ; and, on 
the poppies attaining a few inches in height, they are hoed 
out to a distance from one another of six or eight inches. 



572 MEDICINAL PLANTS. 

" Opium is obtained from the capsules or heads of seed, 
and is extracted after they are fully formed, but while yet 
green. The process is simple, and may be taught to children 
in an hour. 

" Two or more vertical incisions are made in the capsule 
with a sharp knife or other instrument, about an inch in 
length, and not so deep as to penetrate through the capsule. 
As soon as the incisions are made, a milky juice will flow out, 
which, being glutinous, will adhere to the capsule. This may 
be collected by a small hair-brush such as is used by paint- 
ers, and squeezed into a small vessel carried by the person 
who collects the juice. The incisions are repeated at inter- 
vals of a few days all round the capsule, and the same process 
of collecting the exuded juice is also repeated. 

" The juice thus collected is Opium. In a day or two, it is 
of the consistence to be worked up into a mass. The nar- 
cotic matter of the plant may also be collected by boiling ; but 
it is only the exuded juice that forms pure Opium. 

" In the opium countries of the East, the incisions are 
made at sunset by several-pointed knives or lancets. On the 
following day the juice is collected, scraped off with a small 
iron scoop, and deposited in earthen pots ; when it is worked 
by the hand until it becomes consistent. It is then formed in 
globular cakes, and laid in small earthen basins to be further 
dried. After the opium is extracted from the capsule, the 
plant is allowed to stand, and ripen its seeds. 

" The seeds of the Poppy have nothing of the narcotic 
principle, and arc eaten by the people of the East as a nou- 
rishing and grateful food ; and they yield, by expression, an 
oil which is regarded as inferior only to that of the olive." — 
Low. 

The expense of labor forms the principal objection to the 
cultivation of the Poppy in the United States for its opium. 
As, however, the plants succeed well, and can be easily and 
extensively grown in any section of the country ; and as the 



PALMATE-LEAVED RHUBARB. RUE. 573 

process of extraction, though minute, is yet simple, — the em- 
ployment of females or children might render its production 
remunerative. 



PALMATE-LEAVED RHUBARB. Law. 
Turkey Rhubarb. Rheum palmatum. 

This species is readily distinguished by its deeply divided 
or palmate leaves, and is generally considered as that from 
which the dried roots chiefly used in medicine are obtained. 
Like the Pie Rhubarb, it requires a deep, rich soil, which 
should be thoroughly stirred, and put in as fine a state of cul- 
tivation as possible, before setting the plants. These should 
be placed about three feet apart in each direction, and kept 
free from weeds during the summer. They will not be ready 
for taking up until five or six years old. 

The roots are thick and succulent, with a brownish skin 
and bright-yellow flesh, streaked or variegated with red. 
After being dug, they are washed clean, cut in rather large 
pieces, and dried either by the sun, or in kilns formed for the 
purpose ; when they are ready for use. 

Rhubarb from Turkey and the neighboring countries is 
generally preferred ; but it is said its superiority, to a great 
degree, is attributable to the manner in which it is dried and 
prepared for market. It is propagated by seed, or by a divi- 
sion of the roots. 



RUE. 

Ruta graveolens. 

Rue is a hardy, shrubby, nearly evergreen plant, and 
thrives best in poor but dry and warm soil. It is propagated 
by seeds, or slips, and by dividing the roots. The seeds are 



574 MEDICINAL PLANTS. 

sown in April, and the roots may be separated in spring or 
autumn. The plants should be set about eighteen inches 
apart in each direction. When extensively cultivated, they 
are set in rows eighteen inches apart, and a foot asunder in 
the rows. 

Use. — " Rue has a strong, unpleasant odor, and a bitter, 
pungent, penetrating taste. The leaves are so acrid as to irri- 
tate and inflame the skin, if much handled. Its efficacy as a 
vermifuge is unquestioned ; but it should be used with cau- 
tion. It was formerly employed in soups ; and the leaves, 
after being boiled, were eaten pickled in vinegar." The plant 
is rarely used in this country, cither as an esculent or for 
medical purposes. 

The kinds cultivated are the following : — 



Broad-Leaved Rue. 

Stem shrubby, four or five feet high ; leaves compound, of 
a grayish-green color and strong odor ; flowers yellow, in ter- 
minal, spreading clusters ; the fruit is a roundish capsule, and 
contains four rough, black seeds. 

At one period, this was the sort principally cultivated, and 
is that referred to in most treatises on medicine. More re- 
cently, however, it has given place to the Narrow-leaved, 
which is much hardier, and equally efficacious. 



Narrow-Leaved Rue. 

Stem three or four feet high ; foliage narrower than that of 
the preceding, but of the same grayish color, and strong, pecu- 
liar odor ; the flowers are produced in longer and looser clus- 
ters than those of the Broad-leaved, and the seed-vessels are 
smaller. Now generally cultivated because of its greater 
hardiness. 



SAFFRON. 575 



SAFFRON. Law. 
Safflower. Carthamus tinctorius. 

A hardy, annual plant, with a smooth, woody stem, two 
and a half or three feet high ; leaves ovate, spiny ; flowers 
large, compound, bright-orange, or vermilion ; seeds ovate, 
whitish, or very light-brown, a fifth of an inch long, and a 
tenth of an inch thick. 

Soil and Cultivation. — It grows best on soils rather light, 
and not wet ; and the seed should be sown the last of April, 
or early in May, in drills about two feet apart and an inch 
deep. When the plants are two inches high, they should be 
thinned to six inches apart in the rows, and afterwards occa- 
sionally hoed during the summer, to keep the earth loose, and 
free the plants of weeds. 

Use. — " It is cultivated exclusively for its flowers, from 
which the coloring - matter of Saffron, or Safflower, is ob- 
tained. These are collected when fully expanded, and dried 
on a kiln, under pressure, to form them into cakes ; in which 
state they are sold in the market. It is extensively culti- 
vated in the Levant and several countries of Europe, particu- 
larly France, Spain, and Germany ; in the latter of which, 
the first gathering of flowers is obtained in the beginning of 
September; and others, for six or eight weeks following, as 
the flowers expand. It flowers somewhat earlier in this coun- 
try, and seems well adapted to our climate. 

" Though the color of the petals is of a deep-orange, they 
are used for dying various shades of red ; the yellow matter 
being easily separated from the other. The flowers of Saffron 
are employed in Spain and other countries for coloring dishes 
and confectioneries ; and from the seed a fixed oil is obtained, 
somewhat similar to that of the Sun-flower : for which purpose 
alone, it does not, however, seem deserving of cultivation." 

It was formerly much used in medicine in cases of humors 
and diseased blood. 



576 MEDICINAL PLANTS. 



SOUTHERNWOOD. 

Artemesia abrotanum. 

A hardy, shrubby plant, about three feet high. The leaves 
are pale-green, and cut, or divided, into narrow, thread-like 
segments ; the flowers are numerous, small, yellow, drooping ; 
the seeds resemble those of the Common Wormwood, and 
retain their gcrminative properties two years. 

The plant is generally propagated by dividing the roots in 
the manner of other hardy shrubs. 

Use. — The leaves have a strong, resinous, somewhat aro- 
matic and rather pleasant odor, and are quite bitter to the 
taste. The root is seldom used ; but the leaves and young 
branches are employed in the same manner and for the same 
purposes as those of the Common Wormwood. 



WORMWOOD. 

Artemesia. 
The cultivated species are as follow : — 

Common Wormwood. 
Artemesia absynthium. 
This species, everywhere common to gardens in this coun- 
try* is a native of Great Britain. It is a hardy, perennial, 
shrubby plant, two or three feet in height. The leaves are 
deeply cut, or divided, pale-green above, and hoary beneath; 
the flowers are small, numerous, pale-yellow ; the seeds are 
quite small, and retain their powers of germination two 
years. 



WORMWOOD. 577 

The leaves, when bruised, have a strong, somewhat pun- 
gent, yet aromatic odor, and are proverbial for their intense 
bitterness. 

Roman "Wormwood. 
Artemesia pontica. 

This species somewhat resembles the foregoing : but the 
roots are smaller, less woody, and more fibrous, and the stalks 
are shorter, and more slender ; the leaves are smaller, more 
finely cut, or divided, pale-green above, and hoary on the 
under surface, like those of the Common Wormwood ; the 
flowers, which are produced on the upper branches, are small, 
and of a pale-yellow color ; seeds similar to those of the above 
species, retaining their vitality two years. 

It is generally preferred to the Common Wormwood for 
medicinal purposes, as the taste is more agreeable, and its 
odor less pungent. 



Sea "Wormwood. 
Artemesia maritima. 

Indigenous to Great Britain, and common to the seacoast 
of Holland and the low countries of Europe. Roots creep- 
ing, tough, and fibrous ; stalks two or three feet high, and, 
like the roots, tough and woody ; leaves numerous, long, 
narrow, and hoary ; flowers yellow, produced on the small 
branches towards the top of the plant ; seeds similar to those 
of the Common Wormwood. 

The leaves are somewhat bitter to the taste, and, when 
bruised, emit a strong, pleasant, aromatic odor. 

Soil and Cultivation. — All the species are hardy, aromatic 
perennials ; and, though they will thrive in almost any soil, 
their properties are best developed in that which is warm, 
dry, and light. They are generally propagated, as other 
hardy shrubs, by dividing the plants ; but may be raised from 

73 



578 MEDICINAL PLANTS. 

seeds, or slips. The seeds are sown in April, in shallow 
drills ; and the seedlings afterwards transplanted to rows two 
feet apart, and a foot from each other in the rows. 

Use. — " An infusion of the leaves and tops of the Com- 
mon Wormwood is used as a vermifuge, tonic, and stoma- 
chic ; and the leaves are found to be beneficial to poultry." — 
Thomp. 

Most of the other species possess the same properties in a 
greater or less degree, and are used for the same purposes. 



MUSHROOMS, OR ESCULENT FUNGI. 579 



CHAPTER XL 

MUSHROOMS, OR ESCULENT FUNGI. 

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle. 

Although many experiments have been made in the culture 
of different species of edible Fungi, " only one has yet been 
generally introduced into the garden, though there can be no 
doubt the whole would finally submit to and probably be im- 
proved by cultivation. Many of them are natives of this 
country, abounding in our woods and pastures; and may be 
gathered wild, and freely enjoyed by those who have not the 
means of raising them artificially. In Poland and Russia, 
there are about thirty sorts of edible Fungi in common use 
among the peasantry. They are gathered in all the different 
stages of their growth, and used in various ways, — raw, 
boiled, stewed, roasted ; and being hung up, and dried in 
stoves or chimneys, form a part of their winter's stock of 
provisions. 

" Mushrooms are not, however, everywhere equally abun- 
dant, owing as well to climate as to the more general culti- 
vation of the soil : the character of many of the sorts is, 
therefore, not perfectly known, and most of them are passed 
over as deleterious. Indeed, the greatest caution is requisite 
in selecting any species of this tribe for food; and we can 
advise none but an experienced botanist to search after any 
but the common and familiar sort (Agaricus ca?njjestris) for 
food." — Loud. 



580 



MUSHROOMS, OR ESCULENT FUNGI. 




COMMON MUSHROOM. M'Int. Bog. 
Champignon. Agaricus campestris. 

This Mushroom, when it first appears, is of a rounded or 
button-like form, of a white color, and apparently rests on 
the surface of the ground. When fully developed, " the 

stem is solid, two or three inches 
high, and about half an inch in 
diameter ; its cap measures from 
an inch to three and sometimes 
even upwards of four inches in 
diameter, is of a white color, 
changing to brown when old, and 
becoming scurfy, fleshy, and re- 
gularly convex, but, with age, 
flat, and liquefying in decay ; the 
gills are loose, of a pinkish-red, changing to liver-color, in 
contact with but not united to the stem, very thick-set, some 
forked next the stem, some next the edge of the cap, some at 
both ends, and generally, in that case, excluding the interme- 
diate smaller gills." 

Loudon says that it is most readily distinguished, when of 
middle size, by its fine pink or flesh-colored gills and plea- 
sant smell. In a more advanced stage, the gills become of a 
chocolate color ; and it is then more liable to be confounded 
with other kinds of dubious quality : but the species which 
most nearly resembles it is slimy to the touch, and destitute of 
the fine odor, having rather a disagreeable smell. Further, the 
noxious kind grows in woods, or on the margin of woods ; 
while the true Mushroom springs up chiefly in open pastures, 
and should be gathered only in such places. 

Cultivation. — "This is the only species that has as yet 
beeo subjected to successful cultivation; though there can be 
little doubt that all or most of the terrestrial-growing sorts 



COMMON MUSHROOM. 



581 



would submit to the same process, if their natural habitats 
were sufficiently studied, and their spawn collected and pro- 
pagated. In this way, the Common Mushroom was first 
brought under the control of man. 

" The seeds of the Common Mushroom, in falling from the 
gills when ripe, are no doubt wafted by the wind, and become 
attached to the stems and leaves of grasses and other herbage ; 
and notwithstanding they are eaten by such animals as the 
horse, deer, and sheep, pass through their intestines without 
undergoing any material change in their vegetative existence : 
and hence, in the dung of these animals, when placed to- 
gether, and kept moderately dry, and brought to a slight 
state of fermentation, we discover the first stage of the exist- 
ence of the future brood of mushrooms. This is practically 
called ' spawn,' and consists of a white, fibrous substance, 
running like broken threads through the mass of dung, which 
appears to be its only and proper 7iidus." — M'Int. It is pre- 
pared for use as follows : — 

" In June and July, take any quantity of fresh horse-drop- 
pings, — the more dry and high-fed the better, — mixed with 
short litter, one-third of cow's dung, and a good portion of 
mould of a loamy nature ; cement them well together, and 
mash the whole into a thin compost, and spread it on the 
floor of an open shed, to remain until it becomes firm enough 
to be formed into flat, square bricks ; which done, set them 
on an edge, and frequently turn them till half dry ; then, 
with a dibble, make two or three holes in each brick, and 
insert in each hole a piece of good old spawn about the size 
of a common walnut. The bricks should then be left till they 
are dry. This being completed, level the surface of a piece 
of ground, under cover, three feet wide, and of sufficient 
length to receive the bricks ; on which lay a bottom of diy 
horse-dung six inches thick ; then form a pile by placing the 
bricks in rows one upon another, with the spawn-side upper- 
most, till the pile is three feet high ; next cover it with a 



582 MUSHROOMS, OR ESCULENT FUNGI. 

small portion of warm horse-dung, sufficient in quantity to 
diffuse a gentle glow of heat through the whole. When the 
spawn has spread itself through every part of the bricks, 
the process is ended, and the bricks may then be laid up in a 
dry place for use. Mushroom-spawn thus made will preserve 
its vegetative power many years, if well dried before it is laid 
up ; but, if moist, it will grow, and exhaust itself." — Trans. 

The next step to be taken is the formation of the bed ; in 
the preparation of which, no dung answers so well as that 
of the horse, when taken fresh from the stable : the more 
droppings in it, the better. The process recommended by 
Rogers is as follows : — 

"About July or August is the general season for making 
mushroom-beds, though this may be done all the year round. 
A quantity of the dung mentioned should be collected and 
thrown together in a heap, to ferment and acquire heat ; 
and, as this heat generally proves too violent at first, it should, 
previously to making the bed, be reduced to a proper tempe- 
rature by frequently turning it in the course of the fortnight 
or three weeks ; which time it will most likely require for all 
the parts to get into an even state of fermentation. During the 
above time, should it be showery weather, the bed will require 
some sort of temporary protection, by covering it with litter 
or such like, as too much wet would soon deaden its ferment- 
ing quality. The like caution should be attended to in making 
the bed, and after finishing it. As soon as it is observed 
that the fiery heat and rank steam of the dung have passed 
off, a dry and sheltered spot of ground should be chosen on 
which to make the bed. This should be marked out five feet 
broad ; and the length, running north and south, should be 
according to the quantity of mushrooms likely to be required. 
If for a moderate family, a bed twelve or fourteen feet long 
will be found, if it takes well, to produce a good supply of 
mushrooms for some months, provided proper attention be 
paid to the covering. 



COMMON MUSHROOM. 583 

" On the space marked for making the bed, a trench should 
be thrown out about six inches deep. The mould may be 
laid regularly at the side ; and, if good, it will do for earthing 
the bed hereafter : otherwise, if brought from a distance, that 
of a more loamy than a sandy nature will be best. 

" Whether in the trench, or upon the surface, there should 
be laid about four inches of good litter, not too short, for 
forming the bottom of the bed ; then lay on the prepared 
dung a few inches thick, regularly over the surface, beating 
it as regularly down with the fork ; continue thus, gradually 
drawing in the sides to the height of five feet, until it is nar- 
row at the top like the ridge of a house. In that state it 
may remain for ten days or a fortnight, during which time 
the heat should be examined towards the middle of the bed 
by thrusting some small sharp sticks down in three or four 
places ; and, when found of a gentle heat (not hot), the bed 
may be spawned : for which purpose, the spawn-bricks should 
be broken regularly into pieces about an inch and a half or 
two inches square, beginning within six inches of the bottom 
of the bed, and in lines about eight inches apart. The same 
distance will also do for the pieces of spawn, which are best 
put in by one hand, raising the manure up a few inches, 
whilst with the other the spawn can be laid in and covered at 
the same time. 

" After spawning the bed, if it is found to be in that regu- 
lar state of heat before mentioned, it may be earthed. After 
the surface is levelled with the back of the spade, there 
should be laid on two inches of mould, — that out of the 
trench, if dry and good, will do ; otherwise make choice of 
a rich loam, as before directed. After having been laid on, it 
is to be beaten closely together ; and, when the whole is fin- 
ished, the bed must be covered about a foot thick with good 
oat or wheat straw ; over which should be laid mats, for the 
double purpose of keeping the bed dry, and of securing the 
covering from beinsr blown off. In the course of two or 



584 MUSHROOMS, OR ESCULENT FUNGI. 

three days, the bed should be examined ; and, if it is con- 
sidered that the heat is likely to increase, the covering must 
be diminished for a few days, which is better than taking it 
entirely off. 

" In about a month or five weeks, — but frequently within 
the former time, if the bed is in a high state of cultivation, — 
mushrooms will most likely make their appearance ; and, in 
the course of eight and forty hours afterwards, they will have 
grown to a sufficient size for use. In gathering, instead of 
cutting them off close to the ground, they should be drawn 
out with a gentle twist, filling up the cavity with a little fine 
mould, gently pressed in level with the bed. This method 
of gathering is much better than cutting, as the part left 
generally rots, and breeds insects, which are very destructive, 
both in frames and on mu6hroom-beds. 

"Where a mushroom - bed is to remain permanently, a 
covered shed will be found convenient. 

" Sometimes it happens that a bed suddenly ceases to pro- 
duce any mushrooms. This arises from various causes, but 
principally from the cold state of the bed in winter, or from 
a too dry state in summer. In the former case, a slight cov- 
ering of mulchy hay laid over the bed, and on that six or 
eight inches of well-worked, hot dung, and the whole covered 
lightly with the straw that was taken off, will most likely 
bring it about again. In the latter instance, moisture, if re- 
quired, should be given moderately, two or three mornings ; 
when, after lying about an hour, the whole may be covered 
up, and be found of much service. In summer, most mush- 
room-beds in a bearing state require more or less slight 
waterings. Soft water should be used for the purpose : spring 
water is of too hard and too cold a nature ; and, when at any 
time applied, checks vegetation. In summer time, a gentle 
shower of rain, on open beds that are in bearing and seem 
dry, will add considerably to their productiveness. 

" A mushroom-bed seldom furnishes any abundance after 



COMMON MUSHROOM. 585 

two or three months : it has often done its best in six or seven 
weeks. Heavy rains are most destructive to mushrooms : 
therefore care should be taken to remove the wet straw, or 
litter, and directly replace it with dry. Hence the utility of 
a covered shed, or mushroom-house." 

In addition to the foregoing, the following native species 
may be eaten with perfect safety, if gathered young and used 
while fresh : — 



Agaricus Comatus. 

" An excellent species, much employed for making catch- 
up ; but should be used in a young state. It is found grow- 
ing abundantly on stumps of trees, appearing both in spring 
and autumn." 

Agaricus Deliciosus. M'Int. 
Sweet Mushroom. 

Found in September and October, growing under fir and 
pine trees. It is of medium size, yellowish, zoned, with 
deep orange on the top, somewhat resembling A. torminosus 
(a deleterious species), but readily distinguished from it, as its 
juice is, when fresh cut, quite red, afterwards turning green, 
while that of the latter is white and unchangeable. 

Sir James Edward Smith says it well deserves its name, 
and is really the most delicious mushroom known ; and Mr. 
Sowerby is equally high in its praise, pronouncing it very lus- 
cious eating, full of rich gravy, with a little of the flavor of 
mussels. 

Agaricus Exquisitus. Badham. 
St. George's Mushroom. M'Int. Agaricus Georgii. 
This species often attains a weight of five or six pounds. 
It is generally considered less delicate than the common 



586 MUSHROOMS, OR ESCULENT FUNGI. 

cultivated mushroom (A. campestris) ; but in Hungary it is 
regarded as a special gift from the saint whose name it bears. 
Persoon describes it as superior to A. campestris in smell, 
taste, and digestibility; on which account, he says, it is gene- 
rally preferred in France. 

It is found abundantly in many places, generally growing 
in rings, and re-appearing for many successive years on the 
same spot ; and, though sometimes met with in old pastures, is 
generally found in thickets, under trees. 



Agaricus Personatus. 
Blewits. Blue Hats. Cooke. 

This is one of the species occasionally sold in Covent-Gar- 
den Market, London. When mature, it has a soft, convex, 
moist, smooth pilcus, with a solid, somewhat bulbous stem, 
tinted with lilac. The gills are dirty- white, and rounded to- 
wards the stem. 

The Agaricus personatus constitutes one of the very few 
mushrooms which have a market value in England. It is 
quite essential that it should be collected in dry weather, as it 
absorbs moisture readily, and is thereby injured in flavor, and 
rendered more liable to decay. 



Agaricus Prunulus. Vitt. M'lnt. 

This is found only in spring, growing in rings on the bor- 
ders of wood-lands ; at which time abundance of its spawn 
may be procured, and may be continued in the same way that 
the spawn of the common cultivated Mushroom is ; namely, 
by transplanting it into bricks of loam and horse-dung, in 
which it will keep for months. 

This mushroom is used both in its green and dried state. 



BOLETUS. CLAVARIA. 587 

In the latter it constitutes what is called " Funghi di Genoa," 
and is preserved by being simply cut into four pieces, and 
dried in the air for a few days ; when it is strung up, and kept 
for use. 

Agakicus Oreades. 
Fairy-ring Agaricus. 

There is little difficulty in distinguishing this mushroom, 
which is found growing in rings. The pileus is of a brown- 
ish-ochre color at first ; becomes paler as it grows older, until 
it fades into a rich cream-yellow. 

Dr. Badham says, " Independent of the excellent flavor 
of this little mushroom, two circumstances make it valuable 
in a domestic point of view, — the facility with which it is 
dried, and its extensive dissemination." It may be kept for 
years without losing any of its aroma or goodness. 



BOLETUS. Fries. 

Of this; two species are considered eatable, — the B. edulis 
and the B. scaber ; the former resembling the Common Mush- 
room in taste, and the latter of good quality while in a young, 
fresh state, but of little value when dried, as it loses much 
of its odor, and becomes insipid, and unfit for use. 



CLAVARIA. 



All the species are edible, and many of them indigenous to 
our woods ; being usually found in damp, shady places. 



588 MUSHROOMS, OR ESCULENT FUNGI. 



THE MOREL. M'Int. 

Morchella esculenta. 
In its natural state, the Morel is found growing in orchards, 
-srfwGS^fe. damp woods, and in moist pastures. Its 

'J«*//v||? "^4, height is about four inches. It is distin- 
i*fft ^W4^\y guished by its white, cylindrical, hollow, or 
r*' ''.tV #*^V/ so ^^' smo °th stem ; its cap is of a pale- 
^»5^%t*'*W^ brown or gray color, nearly spherical, hol- 
low, adheres to the stem by its base, and 
is deeply pitted over its entire surface. It is 
in perfection early in the season ; but should 
not be gathered soon after rain, or while wet 
with dew. If gathered when dry, it may be 
The MoreL preserved for several months. 

Use. — The Morels are used, like the Truffle, as an ingre- 
dient to heighten the flavor of ragouts, gravies, and other rich 
dishes. They are used either fresh or in a dried state. 

Cultivation. — Its cultivation, if ever attempted, has been 
carried on to a very limited extent. Of its capability of sub- 
mitting to culture, there can be little doubt. If the spawn 
were collected from its natural habitats in June, and planted 
in beds differently formed, but approximating as nearly as 
possible to its natural conditions, a proper mode of cultivation 
would assuredly be in time arrived at. Persoon remarks that 
" it prefers a chalky or argillaceous soil to one of a sandy na- 
ture ; and that it not unfrequently springs up where charcoal 
has been burned, or where cinders have been thrown." 

" The great value of the Morel — which is one of the 
most expensive luxuries furnished by the Italian warehouses, 
and which is by no means met with in the same abundance as 
some others of the Fungi — deserves to be better known than 
it is at present." The genus comprises a very few species, 
and they are all edible. 




COMMON TRUFFLE. 589 



COMMON TEUFFLE. 
Tuber cibarium. 

On the authority of our most distinguished mycologists, 
the Common Truffle has not yet been dis- 
covered within the limits of the United ^ri£§9^. 
States. It is said to be found abundantly 
in some parts of Great Britain, particu- 
larly in Wiltshire, Kent, and Hampshire. 
It is collected in large quantities in some 
portions of France, and is indigenous to The Truffle 
other countries of Europe. 

The following description by Mascall, in connection with 
the engraving, will give an accurate idea of its size, form, 
color, and general character : " The size rarely much exceeds 
that of a large walnut. Its form is rounded, sometimes kid- 
ney-shaped, and rough with protuberances. The surface, 
when the truffle is young, is whitish ; but, in those that are 
full grown, it is either blackish or a deep-black. The color 
of the inside is whitish, with dark-blue and white, gray, red- 
dish, light-brown or dark-brown veins, of the thickness of a 
horse-hair, which are usually variously entangled, and which 
form a kind of network, or mat. Between the veins are 
numerous cavities, filled with mucilage, and small, solid 
grains. These scarcely visible glands were formerly said to 
be the seeds, or germs, of the young truffles. The less the 
inside of the Truffle is colored with dark veins, the more ten- 
der and delicious is its flesh. 

" The blackish, external rind is hard, and very rough, by 
means of fine fissures, grains, and protuberances ; and forms, 
with its small facets (which are almost hexagonal), an ap- 
pearance by which it somewhat resembles the fir-apples of 
the larch. Whilst the truffle is young, its smell resembles that 
of putrid plants, or of moist, vegetable earth. When it has 



590 MUSHROOMS, OR ESCULENT FUNGI. 

nearly attained its full growth, it diffuses an agreeable smell, 
which is peculiar to it, resembling that of musk, which lasts 
only a few days : it then becomes stronger ; and the nearer 
the fungus is to its dissolution, which speedily ensues, so 
much the more unpleasant is its odor, till at last it is quite 
disagreeable and putrid. Whilst young, the flesh is watery, 
and the taste insipid : when fully formed, its firm flesh, which 
is like the kernel of the almond, has an extremely aro- 
matic and delicious taste ; but as soon as the fungus begins to 
decay, and worms and putrescence to attack it, its taste is 
bitter and disagreeable." 

Many attempts have been made in Great Britain, as well 
as in other parts of Europe, to propagate the Truffle by arti- 
ficial means ; but all experiments thus far, if they have not 
totally failed, have been attended by very unsatisfactory results. 

Use. — Like the Common Mushroom, it is used principally 
in stuffings, gravies, and sauces, and in other very highly sea- 
soned culinary preparations. It has long been held in high 
esteem by epicures and the opulent ; but, from its extreme 
rarity, has always commanded a price which has effectually 
prohibited its general use. It has been truthfully remarked, 
" that few know how to raise it, and fewer still possess the 
proper knowledge to prepare it for the table." 

PlEDMONTESE TRUFFLE. Thomp. 
Tuber magnatum. 
This species is the most celebrated of all the truffles, and 
always commands an enormous price. It occurs abundantly 
in the mountains of Piedmont, and probably nowhere else. 

Tuber Melanosporum. Thomp. 

This is the Truffle of the Paris markets. It is richly 
scented, and also greatly superior in flavor to the common 
sorts. 



COMMON TRUFFLE. 591 

Other genera and species of Fungi are considered harm- 
less, and are occasionally used for food. Some of the edible 
kinds, however, in size, form, color, and organization, so 
closely approach certain poisonous or deleterious species, as 
to confuse even the most experienced student. None of the 
family (not excepting even the common cultivated Mush- 
room) should therefore be gathered for use, except by those 
who may possess a thorough knowledge of the various spe- 
cies and their properties. 



592 MISCELLANEOUS VEGETABLES. 



CHAPTER XII. 

MISCELLANEOUS VEGETABLES. 

Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil 
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sun- 
flower. Tobacco. Tomato. 

ALKEKENGI. 

Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes 
Gooseberry. Physalis edulis. 

A hardy annual plant from Central or Tropical America. 
Stem angular, very much branched, but not erect, — in good 
soils, attaining a length or height of more than three feet ; 
leaves large, triangular ; flowers solitary, yellow, spotted or 
marked with purple, and about half an inch in diameter ; 
fruit rounded or obtuse-heart-shaped, half an inch in diame- 
ter, yellow, and semi-transparent at maturity, enclosed in a 
peculiar thin, membranous, inflated, angular calyx, or cover- 
ing, which is of a pale-green color while the fruit is forming, 
but at maturity changes to a dusky-white or reddish-drab. 
The pedicel, or fruit- stem, is weak and slender ; and most 
of the berries fall spontaneously to the ground at the time of 
ripening. 

The seeds are small, yellow, lens-shaped, and retain their 
germinative properties three years. 

The plants are exceedingly prolific, and will thrive in 
almost any description of soil. Sow at the same time, and 
thin or transplant to the same distance, as practised in the 
cultivation of the Tomato. On land where it has been 
grown, it springs up spontaneously in great abundance, and 
often becomes troublesome in the garden. 



ALKEKENGI. 593 

Use. — The fruit has a juicy pulp, and, when first tasted, 
a pleasant, strawberry-like flavor, with a certain degree of 
sweetness and acidity intermixed. The after-taste is, how- 
ever, much less agreeable, and is similar to that of the Com- 
mon Tomato. 

By many the fruit is much esteemed, and is served in its 
natural state at the table as a dessert. With the addition of 
lemon-juice, it is sometimes preserved in the manner of the 
plum, as well as stewed and served like cranberries. 

If kept from the action of frost, the fruit retains its natural 
freshness till March or April. 

Purple Alkekengi. 

Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter 
Cherry. Physalis sp. 

This species grows naturally and abundantly in some of the 
Western States. The fruit is roundish, somewhat depressed, 
about an inch in diameter, of a deep purple color, and 
enclosed in the membranous covering peculiar to the genus. 

Compared with the preceding species, the fruit is more 
acid, less perfumed, and not so palatable in its crude state, 
but by many considered superior for preserving. The plant 
is less pubescent, but has much the same habit, and is culti- 
vated in the same manner. 

Tall Alkekengi. 
Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens. 

Stem about four feet high, erect and branching ; leaves 
oval, somewhat triangular, soft and velvety ; flowers yellow, 
spotted with deep purple ; fruit yellow, of the size of the 
Common Yellow Alkekengi, enclosed in an angular, inflated 
calyx, and scarcely distinguishable from the last named. 

It is grown from seeds, which are sown like those of the 
Tomato. It is later, and much less prolific, than the species 
first described. 



594 MISCELLANEOUS VEGETABLES. 

CORN. 
Zea mays. 
Garden and Tabic Varieties. — 

Adams's Early White. 

A distinct and well-marked table variety. Ears seven to 
eight inches in length, two inches in diameter, twelve or four- 
teen rowed, and rather abruptly contracted at the tips ; kernel 
white, rounded, somewhat deeper than broad, and indented 
at the exterior end, which is whiter and less transparent than 
the interior or opposite extremity. The depth and solidity 
of the kernel give great comparative weight to the ear ; and, 
as the cob is of small size, the proportion of product is 
unusually large. 

In its general appearance, the ear is not unlike some 
descriptions of Southern or Western field-corn ; from which, 
aside from its smaller dimensions, it would hardly be distin- 
guishable. In quality, it cannot be considered equal to some 
of the shrivelled-kernclled, sweet descriptions, but will prove 
acceptable to those to whom the peculiar, sugary character of 
these may be objectionable. Though later than the Jefferson 
or Darlings, it is comparatively early, and may be classed as 
a good garden variety. 

Much grown for early use and the market in the Middle 
States, but less generally known or cultivated in New Eng- 
land. 

Black Sweet. 

Slate Sweet. 
Plant, in height and general habit, similar to Darling's 
Early; ears six to eight inches in length, uniformly eight- 
rowed ; kernels roundish, flattened, deep slate-color, much 
shrivelled at maturity. Earl] , 



corn. 595 

The variety is sweet, tender, and well flavored ; remains a 
long period in condition for use ; and, aside from its peculiar 
color (which by some is considered objectionable), is well 
worthy of cultivation. 

Burr's Improved. 
Burr's Sweet. 

An improved variety of the Twelve-rowed Sweet. The 
ears are from twelve to sixteen rowed, rarely eighteen, and, 
in good soils and seasons, often measure eight or ten inches in 
length, nearly three inches in diameter, and weigh, when 
in condition for the table, from eighteen to twenty-two 
ounces ; cob white ; kernel rounded, flattened, pure white 
at first, or while suitable for use, — becoming wrinkled, and 
changing to dull, yellowish, semi-transparent white, when 
ripe. 

The variety is hardy and productive ; and, though not 
early, usually perfects its crop. For use in its green state, 
plantings may be made to the 20th of June. 

The kernel is tender, remarkably sugary, hardens slowly, 
is thin-skinned, and generally considered much superior to 
the Common Twelve-rowed. 

It is always dried or ripened for seed with much difficulty; 
often moulding or decaying before the glazing or harden- 
ing of the kernel takes place. If the crop is sufficiently 
advanced as not to be injured by freezing, it will ripen and 
dry off best upon the stalks in the open ground ; but if in 
the milk, or still soft and tender at the approach of freezing 
weather, it should be gathered and suspended, after being 
husked, in a dry and airy room or building, taking care to 
keep the ears entirely separate from each other. 



596 MISCELLANEOUS VEGETABLES. 



Darling's Early. 

Darling's Early Sweet. 

Stalk about five feet in height, and comparatively slender ; 
the ears are from six to eight inches in length, an inch and a 
half in diameter, and, when the variety is unmixed, uniformly 
eight-rowed ; the kernels are roundish, flattened, pure white 
when suitable for boiling, — much shrivelled or wrinkled, and 
of a dull, semi-transparent yellow, when ripe ; the cob is 
white. 

The variety is early, very tender and sugary, yields well, 
produces little fodder, ears near the ground, and is one of the 
best sorts for planting for early use, as it seldom, if ever, fails 
to perfect its crop. In the Middle States, and in the milder 
sections of New England, it may be planted for boiling until 
near the beginning of July. 

The hills are made three feet apart in one direction by two 
feet and a half in the opposite ; or the seeds may be planted 
in drills three feet apart, dropping them in groups of three 
together every eighteen inches. 

Early Jefferson. 

Stalk five to six feet high, producing one or two ears, 
which are of small size, eight-rowed, and measure six or 
eight inches in length, and about an inch and a half in dia- 
meter at the largest part; cob white ; kernel white, roundish, 
flattened, — the surface of a portion of the ear, especially 
near its tip, often tinged with a delicate shade of rose-red. 
The kernel retains its color, and never shrivels or wrinkles, in 
ripening. 

The variety is hardy and productive, but is principally 
cultivated on account of its early maturity ; though, in this 
respect, it is little, if at all, in advance of Darling's. The 
quality is tender and good, but much less sugary than the 



corn. 597 

common shrivelled varieties ; on which account, however, it 
is preferred by some palates. It remains but a short time 
tender and in good condition for boiling; soon becoming 
hard, glazed, and unfit for use. 

Golden Sweet. 
Golden Sugar. 

Stalk and general habit similar to Darling's Early ; ears six 
to eight inches long, an inch and a half or an inch and three- 
fourths in diameter, regularly eight-rowed ; the kernel, when 
ripe, is semi-transparent yellow. 

The variety is apparently a hybrid between the Common 
Yellow or Canada Corn and Darling's Early. In flavor, as 
well as appearance, both of these varieties are recognized. 
It does not run excessively to stalk and foliage, yields well, is 
hardy, and seldom fails to ripen perfectly in all sections of 
New England. For boiling in its green state, plantings may 
be made until the last week of June or first of July. 

In respect to quality, it is quite tender, sweet, and well 
flavored, but less sugary than most of the other sugar or 
sweet varieties. 

Old Colony. Hov. Mag. 

This variety was originated by the late Rev. A. R. Pope, 
of Somerville, Mass. At the time of its production, he was 
a resident of Kingston, Plymouth County, Mass. ; and, in 
consequence of the locality of its origin, it received the name 
above given. In a communication at the close of the six- 
teenth volume of the " Magazine of Horticulture," Mr. Pope 
describes it as follows : — 

" It is a hybrid, as any one can readily perceive by inspec- 
tion, between the Southern White and the Common Sweet 
Corn of New England ; and exhibits certain characteristics of 



598 MISCELLANEOUS VEGETABLES. 

the two varieties, combining the size of the ear and kernel 
and productiveness of the Southern with the sweetness and 
tenderness of the Northern parent. 

" The stalks arc from ten to twelve feet in height, and of 
corresponding circumference. They are also furnished with 
brace-roots (seldom found upon the common varieties of 
Sweet Corn) ; and the pistils are invariably green, and not 
pink, as in the Southern White." The ears are from five to 
seven inches in length, and the number of rows varies from 
twelve to twenty ; the kernels are very long or deep ; and the 
cob, which is always white, is quite small compared with 
the size of the ear. When ripe, the kernels are of a dull, 
semi-transparent, yellowish white, and much shrivelled. The 
ears are produced on the stalk, four or five feet from the 
ground. It is very productive, but late ; and though it will 
rarely fail in the coldest seasons to yield abundant supplies in 
the green state for the table, yet it requires a long and warm 
season for its complete maturity. 

For cultivation in the Southern States and tropical cli- 
mates, it has been found to be peculiarly adapted ; as it not 
only -possesses there the sweetness and excellence that dis- 
tinguish the Sweet Corn of the temperate and cooler sections, 
but does not. deteriorate by long cultivation, as other sweet 
varieties almost invariably are found to do. 

Parching Corn (White Kernel). 
Pop-corn. 
Stalk six feet high, usually producing two cars, which are 
from six to eight inches long, quite slender, and uniformly 
eight-rowed; cob white ; kernel roundish, flattened, glossy, 
flinty, or rice-like, and of a dull, semi-transparent, white color. 
When parched, it is of pure snowy whiteness, very brittle, 
tender, and well flavored, and generally considered the best 
of all the sorts used for this purpose. 



corn. 599 

In some parts of Massachusetts, as also in New Hampshire, 
the variety is somewhat extensively cultivated for commercial 
purposes. Its peculiar properties seem to be most perfectly 
developed in dry, gravelly, or silicious soils, and under the 
influence of short and warm seasons. In field culture, it is 
either planted in hills three feet apart, or in drills three feet 
apart, and eighteen inches apart in the drills. The product 
per acre is usually about the same number of bushels of ears 
that the same land would yield of shelled-corn of the ordi- 
nary field varieties. 

Increase of size is a sure indication of deterioration. The 
cultivator should aim to keep the variety as pure as possible 
by selecting slender and small-sized but well-filled ears for 
seed, and in no case to plant such as may have yellow or any 
foreign sort intermixed. The value of a crop will be dimi- 
nished nearly in a relative proportion to the increase of the 
size of the ears. 

Parching Corn (Yellow). 

A yellow variety of the preceding. It retains its color to 
some extent after being parched ; and this is considered an 
objection. It is tender, but not so mild flavored as the white, 
and is little cultivated. The size and form of the ears are 
the same, and it is equally productive. 

Red-Cob Sweet. 

Ears about eight inches in length by a diameter of two 
inches, — usually twelve but sometimes fourteen rowed ; 
kernels roundish, flattened, white when suitable for boiling, 
shrivelled, and of a dull, semi-transparent white when ripe ; 
the cob is red, which may be called its distinguishing charac- 
teristic. Quality good ; the kernel being tender and sweet. 
It remains long in good condition for the table, and is recom- 
mended for general cultivation. Season intermediate. 



600 MISCELLANEOUS VEGETABLES. 

A sub-variety occurs with eight rows ; the form and size 
of the ear and kernel resembling Darling's Early. 

Rice (Red Kernel). 

This is a variety of the White Rice, with deep purplish- 
red or blood-red kernels. The ears are of the same size and 
form. Its quality, though inferior to the white, is much 
superior to the yellow. Productiveness, and season of matu- 
rity, the same. 

Rice (White Kernel). 

Stalk six feet or more in height ; ears five or six inches 
long, an inch and a half in diameter, somewhat conical, 
broadest at the base, and tapering to the top, which is often 
more or less sharply pointed ; the cob is white ; the kernels 
arc long and slender, angular, sharply pointed at the outward 
extremity, as well as to some extent at the opposite, and 
extremely hard and flinty. They are not formed at right 
angles on the cob, as in most varieties of corn, but point 
upward, and rest in an imbricated manner, one over the 
other. 

The variety is hardy and prolific; and, though not late, 
should have the benefit of the whole season. For parching, 
it is inferior to the Common Parching Corn before described, 
though it yields as much bulk in proportion to the size of the 
kernel, and is equally as white : but the sharp points often 
remain sound ; and it is, consequently, less crisp and tender. 

Rice (Yellow Kernel). 

Another sub-variety of the White Rice ; the ear and 
kernel being of the same form and size. It is equally pro- 
ductive, and matures us early; but, when parched, is inferior 
to the White both in crispness and flavor. 



CORN. 601 



Stowell's Evergreen. 
Stowell's Evergreen Sweet. 

Stalk from six to seven feet in height, and of average dia- 
meter ; ears of a conical form, six or seven inches long, and 
two inches and a quarter in diameter at the base ; kernels 
long or deep, pure white when suitable for boiling, of a dull, 
yellowish-white, and much shrivelled when ripe ; cob white, 
and, in consequence of the depth of the kernels, small in 
comparison to the diameter of the ear. 

The variety is intermediate in its season ; and, if planted at 
the same time with Darling's or equally early kinds, will 
keep the table supplied till October. It is hardy and pro- 
ductive, very tender and sugary, and, as implied by the name, 
remains a long period in a fresh condition, and suitable for 
boiling. 

Tuscarora. 
Turkey Wheat. 

Plant five to six feet in height, moderately strong and 
vigorous ; ears eight-rowed, and of remarkable size, — exceed- 
ing, in this respect, almost every sort used for the table in the 
green state. In good soil, they are often a foot and upwards 
in length, and from two inches and three-fourths to three 
inches in diameter at the base. The kernel, which is much 
larger than that of any other table variety, is pure white, 
rounded, flattened, and, when divided in the direction of its 
width, apparently filled with fine flour of snowy whiteness ; 
the cob is red, and of medium size. 

In point of maturity, the Tuscarora is an intermediate 
variety. In its green state, it is of fair quality, and consi- 
dered a valuable sort by those to whom the sweetness of the 
sugar varieties is objectionable. In their ripened state, 
the kernels, to a great extent, retain their fresh and full 

76 



602 MISCELLANEOUS VEGETABLES. 

appearance, not shrivelling in the manner of the sugar sort, 
though almost invariably indented at the ends like some of 
the Southern Horse-toothed field varieties. 

When ground in the ripe state, it is mueh less farinaceous 
and valuable for cooking or feeding stock than the fine, 
white, floury appearance of the kernel, when cut or broken, 
would seem to indicate. 



Twelve-Rowed Sweet. 

A large, comparatively late variety. Stalk seven feet high ; 
the cars are from ten to fourteen rowed, seven to nine inches 
long, often two inches and a half in diameter in the green 
state, and taper slightly towards the top, which is bluntly 
rounded ; cob white ; the kernels are large, round or circular, 
sometimes tooth-shaped, pure white when suitable for the 
table, dull white and shrivelled when ripe. 

The variety is hardy, yields a certain crop, and is sweet, 
tender, and of good quality. It is the parent of one or two 
varieties of superior size and excellence, to which it is now 
gradually giving place. 

Field Varieties. — 

Canada Yellow. 
Early Canada. 

Ear small, about seven inches in length, symmetrical, 
broadest at the base, and tapering to the tip, uniformly eight- 
rowed, in four double rows ; kernel roundish, smooth, and of 
a rich, glossy, orange-yellow color ; cob small, white ; stalk 
four to five feet high, slender; the leaves arc not abundant, 
and the ears, of which the plant very rarely produces more 
than two, near the ground. 

On account of the small size of the ear, the yield per acre 
is much less than that of almost any other field variety ; 



CORN. 603 

twenty-five or thirty bushels being an average crop. The 
dwarfish character of the plants, however, admits of close cul- 
ture, — three feet in one direction by two or two and a half 
in the opposite, — affording ample space for their full deve- 
lopment ; four plants being allowed to a hill. 

Its chief merit is its early maturity. In ordinary seasons, 
the crop will be fully ripened in August. If cultivated for a 
series of years in the Eastern or Middle States, or in a lati- 
tude much warmer than that of the Canadas, the plant 
increases in size, the ears and kernels grow larger, and it is 
slower in coming to maturity. 

Duttost. 
Early Dutton. 

Ears nine or ten inches long, broadest at the base, tapering 
slightly towards the tip, ten or twelve rowed, and rarely found 
with the broad clefts or longitudinal spaces which often mark 
the divisions into double rows in the eight-rowed varieties, — 
the outline being almost invariably smooth and regular ; ker- 
nel as broad as deep, smooth, and of a rich, clear, glossy, yel- 
low color ; cob comparatively large, white ; stalk of medium 
height and strength, producing one or two ears. 

One of the handsomest of the field varieties, nearly as 
early as the King Philip, and remarkable for the uniformly 
perfect manner in which, in good seasons, the ears are tipped, 
or filled out. In point of productiveness, it compares favora- 
bly with the common New-England Eight-rowed ; the yield 
per acre varying from fifty to seventy bushels, according to 
soil, culture, and season. 

Much prized for mealing, both on account of its quality, 
and its peculiar, bright, rich color. In cultivation, the hills 
are made three feet and a half apart in each direction, and 
five or six plants allowed to a hill. 



604 MISCELLANEOUS VEGETABLES. 



Hill. 

Whitman. Whitman's Improved. Webster. Smutty White. Old- 
Colony Premium. 

Stalk six feet or more in height, moderately strong at the 
ground, but comparatively slender above the ear ; foliage not 
abundant ; the cars are produced low on the stalk, often in 
pairs, are uniformly eight-rowed, well filled at the tips, and, 
when fully grown, ten or eleven inches in length ; cob white, 
and comparatively small ; kernel dusky, transparent-white, 
large and broad, but not deep. 

The Hill Corn is nearly of the season of the Common 
New-England Eight-rowed, and is unquestionably the most 
productive of all field varieties. In Plymouth County, Mass., 
numerous crops have been raised of a hundred and fifteen 
bushels and upwards to the acre ; and, in two instances, the 
product exceeded a hundred and forty. 

This extraordinary yield is in a degree attributable to the 
small size of the plant, and the relative large size of the ear. 
The largest crops were obtained by planting three kernels 
together, in rows three feet asunder, and from fifteen to 
eighteen inches apart in the rows. 

No variety is better adapted for cultivation for farm con- 
sumption ; but for market, whether in the kernel or in the 
form of meal, its dull, white color is unattractive, and it com- 
mands a less price than the yellow descriptions. 

From the most reliable authority, the variety was origi- 
nated by Mr. Leonard Hill, of East Bridgewater, Plymouth 
County, Mass. ; and was introduced to public notice in 
1825—6. Though at present almost universally known as 
the " Whitman," it appears to have been originally recog- 
nized as the "Hill;" and, of the numerous names by which 
it has since been called, this is unquestionably the only true 
and legitimate one. 



CORN. 605 



Illinois Yellow. 
Western Yellow. 

Stalk ten feet or more high ; foliage abundant ; ears high 
on the stalk, single or in pairs, twelve to sixteen rowed, 
eleven to thirteen inches long, broadest at the base, and taper- 
ing gradually towards the tip, which is bluntly rounded ; ker- 
nel bright-yellow, long and narrow, or tooth-formed, paler at 
the outer end, but not indented ; cob white. 

The variety ripens perfectly in the Middle States, but is 
not suited to the climate of New England. 

Illinois White. 

Western White. 
Similar in its general character to the Illinois Yellow. Ker- 
nel rice-white; cob generally white, but sometimes red. 

King Philip, or Brown. 
Improved King Philip. 

Ears ten to twelve inches in length, uniformly eight-rowed 
w T hen the variety is pure or unmixed ; kernel copper-red, 
rather large, somewhat broader than deep, smooth and glossy ; 
cob comparatively small, pinkish-white ; stalk six feet in 
height, producing one or two ears, about two feet and a half 
from the ground. 

In warm seasons, it is sometimes fully ripened in ninety 
days from the time of planting ; and may be considered as a 
week or ten days earlier than the Common New-England 
Eight-rowed, of which it is apparently an improved variety. 

Very productive, and recommended as one of the best field 
sorts now in cultivation. In good soil and favorable seasons, 
the yield per acre is from seventy-five to ninety bushels ; 
although crops are recorded of a hundred and ten, and even 
of a hundred and twenty bushels. 



60(5 MISCELLANEOUS VEGETABLES. 

As grown in different localities, and even in the product of 
the same field, there is often a marked variation in the depth 
of color, arising either from the selection of paler seed, or 
from the natural tendency of the variety toward the clear 
yellow of the New-England Eight-rowed. A change of color 
from yellowish-red to paler red or yellow should be regarded 
as indicative of degeneracy. 

Said to have originated on one of the islands in Lake Win- 
nipiseogee, N.H. 

New-England Eight-Rowed. 

Stalk six or seven feet high, producing one or two ears, 
which are from ten to eleven inches long, and uniform- 
ly eight-rowed ; kernel broader than deep, bright-yellow, 
smooth and glossy ; cob comparatively small, white. 

The variety is generally grown in hills three feet and a 
half apart in each direction, and five or six plants allowed to 
a hill ; the yield varying from fifty to seventy bushels to the 
acre, according to season, soil, and cultivation. It is a few 
days later than the King Philip, but ripens perfectly in the 
Middle States and throughout New England; except, per- 
haps, at the extreme northern boundary, where the Canada 
Yellow would probably succeed better. 

It often occurs with a profuse intermixture of red, some- 
times streaked and spotted, sometimes copper-red, like the 
King Philip, and occasionally of a rich, bright, clear blood- 
red. As the presence of this color impairs its value for mar- 
keting, and particularly for mealing, more care should be 
exercised in the selection of ears for seed; and this, continued 
for a few seasons, will restore it to the clear yellow of the 
Dutton or Early Canada. 

Many local sub-varieties occur, the result of selection and 
cultivation, differing in the size and form of the car ; size, 
form, and color of the kernel ; and also in the season of ma- 
turity. The Dutton, Early Canada, King Philip, and nume- 



EGG-PLANT. 607 

rous other less important sorts, are but improved forms of the 
New-England Eight-rowed. 

Parker. 

A variety remarkable for the extraordinary size of the ears, 
which, if well grown, often measure thirteen or fourteen 
inches in length : they are comparatively slender, and uni- 
formly eight-rowed. Cob white and slim ; kernels bright- 
yellow, rounded, broader than deep. 

Productive, but some days later than the Common New- 
England Eight-rowed. 

White Horse-Tooth. 
Southern White. 
Stalk twelve feet or more in height, with large, luxuriant 
foliage ; ears single, often in pairs, short and very thick, six- 
teen to twenty-two rowed ; kernel remarkably large, milk- 
white, wedge-formed, indented at the outer end ; cob red. 

Yellow Horse-Tooth. 
Southern Yellow. 
Plant similar to that of the White Horse-tooth ; kernel 
very large, bright-yellow, indented ; cob red. 

Extensively cultivated throughout the Southern States, but 
not adapted to the climate of the Middle or Northern. 



EGG-PLANT. 

Solanum melongena. 

The Egg-plant is a native of Africa, and is also indigenous 
to Tropical America. It is a tender annual, with an erect, 
branching stem, and oblong, bluish-green, powdered leaves. 
The flowers are one-petaled, purple, and produced on short 



G08 MISCELLANEOUS VEGETABLES. 

stems in the axils of the branches ; the fruit is often some- 
what oblong, but exceedingly variable in form, size, and color ; 
the seeds are small, yellowish, reniform, flattened, and retain 
their germinative properties seven years. 

Soil. — The Egg-plant will thrive well in any good garden 
soil, but should have the benefit of a sheltered situation. 

Soir'uifr mid Culture. — The seed should be sown in a hot- 
bed in March, at the time and in the manner of sowing toma- 
to seed. The young plants are, however, more tender ; and 
should not be allowed to get chilled, as they recover from its 
effects very slowly. The plant being decidedly tropical in 
character, the seedlings should not be transplanted into the 
open ground until the commencement of summer weather ; 
when they maybe set out in rows two feet apart, and two feet 
asunder in the rows. Keep the ground free from weeds, earth 
up the plants a little in the process of cultivation, and by the 
last of August, or beginning of September, abundance of fruit 
will be produced for the table. 

If no hot-bed is at hand, sufficient seedling plants for a 
small garden may be easily raised by sowing a few seeds in 
March in common flower-pots, and placing them in the sunny 
window of the sitting-room or kitchen. 

In favorable seasons, a crop may be obtained by sowing the 
seeds in May in the open ground, and transplanting the seed- 
lings, when two or three inches high, in a warm and sheltered 
situation. 

Use. — " It is used both boiled and stewed in sauces like 
the Tomato. A favorite method among the French is to 
scoop out the seeds, fill up the cavity with sweet herbs, and 
fry the fruit whole." — M'Int. 

A common method of cooking and serving is as follows : 
Cut the fruit in slices half an inch thick ; press out as much 
of the juice as possible, and parboil ; after which, fry the 
Blices in batter, or in fresh butter in which grated bread has 
been mixed; season with pepper, salt, and sweet herbs, to 



EGG-PLANT. 



609 



suit ; or, if preferred, the slices may be broiled as steaks or 
chops. 

Varieties. — 

American Large Purple. 

Fruit remarkably large, — often measuring eight inches in 
depth, seven inches in diameter, and weighing four or five 
pounds ; skin deep-purple, with occasional stripes of green 
about the stem; 
plant hardy and 
stocky. 

The American 
Large Purple is 
more generally cul- 
tivated in this coun- 
try than any other 
variety. The plants 
produce two (and 
rarely three) fruits ; 
but the first formed j 
are invariably the 

best developed. American Large Purple Egg-plant. 

It is similar to, if. not identical with, the Pound Purple of 
English and French authors. 




Chinese Long White. Vil. 

Quite distinct from the Common White or the Purple. 
Plant of low growth, with comparatively pale foliage ; fruit 
white, eight or nine inches long, two inches and a half in 
diameter, and often more or less curved, particularly when the 
end is in contact with the ground. 

It is later than the White or Purple varieties, and nearly 
of the season of the Scarlet-fruited. To obtain the fruit in 
full perfection, the plants must be started in a hot-bed. 

77 



610 mis( Ki.i.wi.oi s \ i:<;ktai!].ks. 



Guadaloupk Striped. Vil 

Fruit nearly ovoid, smaller than the Round or Long Pur- 
ple ; skin white, streaked and variegated with red. 



Long Purple. Trans. 

The plants of this variety are of the height of the Round 
Purple, but are subject to some variation in the color of the 
branches and in the production of spines ; flowers large, pur- 
ple, with a spiny calyx ; the fruit is oblong, somewhat club- 
shaped, six or eight inches in length, sometimes straight, but 
often slightly bent ; at maturity, the skin is generally deep- 
purple, but the color varies much more than the Large 
Round ; it is sometimes pale-purple, slightly striped, some- 
times variegated with longitudinal, yellowish stripes, and 
always more deeply colored on the exposed side. 

It is early, of easy culture, hardy and productive, excellent 
for the table, thrives well in almost any section of the Nor- 
thern States, and, if started in a hot-bed, would perfect its 
fruit in the Canadas. 



New-York Improved. 

A sub-variety of the Large Round, producing the same 
number of fruits, which are generally of a deeper color, and 
average of larger size. The leaves are often spiny ; and, if 
the variety is genuine, the plants will be readily distinguished 
from those of the last named by their more dense or compact 
habit of growth. 

It is, however, comparatively late, and better suited to the 
climate of the Middle States than to that of New England ; 
though it is successfully cultivated in the vicinity of Boston, 
Mass., by starting the plants in a hot-bed, and setting them in 
a warm and sheltered situation. 



EGG-PLANT. 611 

Round Purple. Trans. 
Large Round Purple. 

Plant from two to three feet high, branching, generally- 
tinged with purple, producing two and sometimes three 
fruits ; the leaves are large, downy, oblong, lobed on the 
borders, with scattered spines on the midribs ; flowers large, 
pale-purple, — the flower-stem and calyx invested with pur- 
ple spines ; the fruit is obovate, four or five inches in diame- 
ter, six or seven inches deep, slightly indented at the apex, 
and of a fine deep-purple when well matured, — specimens 
sometimes occur slightly striped or rayed with yellowish- 
green. 

The American Large Purple, if not the same, is but an im- 
proved form of this variety. 

Scarlet-Fruited Egg-Plant. Hov. Mag. 

A highly ornamental variety, introduced from Portugal. 
The plant attains the height of three feet, with leaves about 
six inches long. In general appearance, it resembles the 
Common Egg-plant ; but the fruit, which is about the size of 
a hen's egg, is of a beautiful scarlet. 

It is rarely if ever used for food, but is principally cultivat- 
ed for its peculiar, richly colored, and ornamental fruit, which 
makes a fine garnish. 

The variety is late, and comparatively tender. The seeds 
should be started early in a hot-bed, and the plants grown in 
a warm and sheltered situation. 



White Egg-Plant. 

Fruit milk-white, egg-shaped, varying from three to five 
inches in length, and from two inches and a half to three 
inches and a half in diameter. 



612 



MISCELLANEOUS VEGETABLES. 



It is the earliest, hardiest, and most productive of all varie- 
ties. The plants frequently produce five or six fruits each ; 
but the first formed are generally the largest. 

If sown in the open ground early in May, the plants will 
often perfect a portion of their fruit ; but they are most pro- 
ductive when started in a hot-bed. 

The fruit is sometimes eaten cooked in the manner of the 
Purple varieties, but is less esteemed. 



MARTYNIA. 

Unicorn Plant. Gray. Martynia proboscidea. 

A hardy, annual plant, with a strong, branching stem two 
feet and a half or three feet high. The leaves are large, 
heart-shaped, entire or undulated, doAvny, viscous, and of a 
peculiar, musk-like odor when bruised or roughly handled ; 

the flowers are large, bell- 
shaped, somewhat two- 
lipped, dull-white, tinged 
or spotted with yellow 
and purple, and produced 
in long, leafless racemes, 
or clusters ; the seed-pods 
are green, very downy or 
hairy, fleshy, oval, an inch 
and a half in their great- 
est diameter, and taper 

The Martynia. tO a ldlg, COllipa HI t [ \ Ay 

slender, incurved horn, or beak. The fleshy, succulent 
character of the pods is of short duration: they soon become 
fibrous, the elongated beak splits at the point, the two parts 
diverge, the outer green covering falls off, and the pod be- 
comes black, shrivelled, hard, and woody. The seeds are 




OIL RADISH. 613 

large, black, wrinkled, irregular in form, and retain their ger- 
minative properties three years. * 

Sowing and Cultivation. — The Martynia is of easy culti- 
vation. As the plants are large and spreading, they should 
be two feet and a half or three feet apart in each direction. 
The seeds may be sown in April or May, in the open ground 
where the plants are to remain ; or a few seeds may be sown 
in a hot-bed, and the seedlings afterwards transplanted. 

Gathering and Use. — The young pods are the parts of the 
plant used. These are produced in great abundance, and 
should be gathered when about half grown, or while tender 
and succulent : after the hardening of the flesh, they are 
worthless. They are used for pickling, and by many are 
considered superior to the Cucumber, or any other vegetable 
employed for the purpose. 



OIL RADISH. Law. 
Raphanus sativus. 

A variety of the Common Radish, particularly adapted 
for the production of oil, and distinguished by the name R. 
sativus olifer, or Oil Radish. Its stems are dwarf, from a foot 
and a half to two feet in height, much branched, spreading, 
and produce more seed-pods than the Common Radish. It 
is grown rather extensively in China for its oil ; from whence 
it has been introduced into and cultivated in some parts of 
Europe : but it does not appear with any particular success, 
though much has been said and written in its favor. 

It seems best suited for southern latitudes, where it may be 
sown in September, and harvested the following May or June : 
but, in the northern portions of the United States, it will be 
found too tender to withstand the winter ; and the seed will 
therefore require to be sown in spring. 



614 MISCELLANEOUS VEGETABLES. 

The oil is obtained from the seed, and is considered supe- 
rior to rape-seed oil, but is extracted with greater difficulty. 



OKRA, OR GUMBO. 
Ocra. Hibiscus esculentus. 

Okra is a half-hardy annual, from Central America. Stem 
simple, sometimes branched at the top, and from two to six 
feet in height, according to the variety ; the leaves are large, 
palmate, deep-green ; the flowers are large, five-petaled, yel- 
lowish on the border, purple at the centre ; the seed-pods are 
angular, or grooved, more or less sharply pointed, an inch or 
an inch and a half in diameter at the base, and from four to 
eight inches in length ; the seeds are large, round-kidney- 
shaped, of a greenish-drab color, black or dark-brown at the 
eye, and retain their power of germination five years. 

Soil, Sowing, and Cultivation. — Okra may be raised in any 
common garden soil, and is propagated by seeds sown in April 
or May. The Dwarf varieties may be grown in rows two feet 
apart, and a foot from each other in the rows ; but the taller 
sorts require a space of at least three feet between the rows, 
and nearly two feet from plant to plant in the rows. Keep 
the soil about the plants loose and open ; and, in the process 
of cultivation, earth up the stems slightly in the manner of 
earthing pease. The pods will be fit for use in August and 
September. 

It requires a long, warm season ; and is most productive 
when started in a hot-bed, and grown in a warm, sheltered 
situation. 

Use. — The green pods are used while quite young, sliced 
in soups and similar dishes, to which they impart a thick, vis- 
cous, or gummy consistency. Thus served, they are esteemed 
not only healthful, but very nutritious. 



OKRA, OR GUMBO. 



615 



The ripe seeds, roasted and ground, furnish a palatable 
substitute for coffee. 
Varieties. — 



Buist's Dwarf Okra. Count. Gent. 

A variety recently introduced by Mr. Robert Buist, of 
Philadelphia. Height two feet ; being about half that of the 
old variety. Its superiority consists in its greater productive- 
ness, and the little space required for its development ; while 
the fruit is of larger size and superior quality. It is said to 
produce pods at every joint. 



Dwarf Okra. 

Stem two feet and a half high, sometimes branched at the 
top, but generally undivided ; leaves large, and, as in all 
varieties, five-lobed ; flowers yellow, purple at the centre ; 
pods erect, obtusely pointed, 
nearly as large in diameter 
as those of the Giant, but 
generally about five inches in 
length. 

It is the earliest of the 
Okras, and the best variety 
for cultivation in the Nor- 
thern and Eastern States. 

Between this and the Tall/ 
or Giant, there are numerous 
sub-varieties ; the result both 
of cultivation and climate. 
The Tall sorts become dwarf- 
ish and earlier if long cultivated at the North : and the 
Dwarfs, on the contrary, increase in height, and grow later, 
if long grown in tropical climates. 




Dwarf Okra. 



616 MISCELLANEOUS VEGETABLES. 

The seeds of all the sorts are similar in size, form, and 
color. 

Pendent-Podded. 

The plants of this variety differ slightly, if at all, from 
those of the Common or Dwarf Okra. It is principally, if 
not solely, distinguished by the pendulous or drooping cha- 
racter of its pods ; those of all other sorts being erect. 

Tall or Giant Okra. 
White-podded. 

Stem five to six feet in height ; pods erect, sharply taper- 
ing to a point, eight to ten inches in length, and about an 
inch and a half in diameter near the stem or at the broadest 
part. 

With the exception of its larger size, it is similar to the 
Dwarf; and, if long cultivated under the influence of short 
and cool seasons, would probably prove identical. 

It yields abundantly, but is best adapted to the climate of 
the Middle and Southern States. 



PEPPER. 

Capsicum. Capsicum annuum. 

Of the Capsicum there are many species, both annual and 
perennial ; some of the latter being of a shrubby or woody 
character, and from four to six feet in height. As they are 
mostly tropical, and consequently tender, none but the annual 
species can be successfully grown in open culture in the Mid- 
dle States or New England. 

The Capsicum turn mini, or Common Garden-pepper, is a 
native of India. The stalks vary in height from a foot to 



PEPPER. 617 

nearly three feet ; the flowers are generally white or purple ; 
the pods differ in a remarkable degree in size, form, color, 
and acridness ; the seeds are yellow, nearly circular, flattened, 
and, like the flesh or rind of the fruit, remarkable for their 
intense piquancy, — nearly forty-five hundred are contained in 
an ounce, and their vitality is retained five years. 

Propagation and Cultivation. — The plants are always pro- 
pagated from seeds. Early in April, sow in a hot-bed, in 
shallow drills six inches apart, and transplant to the open 
ground when summer weather has commenced. The plants 
should be set in warm, mellow soil, in rows sixteen inches 
apart, and about the same distance apart in the rows ; or, in 
ordinary seasons, the following simple method may be adopt- 
ed for a small garden, and will afford an abundant supply of 
peppers for family use : When all danger from frost is past, 
and the soil is warm and settled, sow the seeds in the open 
ground, in drills three -fourths of an inch deep, and fourteen 
inches apart ; and, while young, thin out the plants to ten 
inches apart in the rows. Cultivate in the usual manner, and 
the crop will be fit for use early in September. 

Use. — " The pod, or fruit, is much used in pickles, season- 
ings, and made dishes ; as both the pod and seeds yield a 
warm, acrid oil, the heat of which, being imparted to the 
stomach, promotes digestion, and corrects the flatulency of 
vegetable aliments. The larger and more common sorts are 
raised in great quantities, by market gardeners in the vicinity 
of populous towns, for the supply of pickle-warehouses." 

Species and Varieties. — 

Bell-Pepper. 

Large Bell. Bull-nose. 
Plant two feet and upwards in height, stocky and branch- 
ing, the stem and branches often stained or clouded with 
purple ; leaves large, on long steins, smaller, smoother, and 




618 MISCELLANEOUS VEGETABLES. 

less sharply pointed, than those of the Squash-pepper; flowers 
white, sometimes measuring nearly an inch and a half in 
diameter. 

The pods, which are remarkably large, and 
often measure nearly four inches deep and 
three inches in diameter, arc pendent, broad- 
est at the stem, slightly tapering, and gene- 
rally terminate in four obtuse, cone -like 
points. At maturity, the fruit changes to 
Ben-pepper. brilliant, glossy, coral red. 

The Bell-pepper is early, sweet and pleasant to the taste, 
and much less acrid or pungent than most of the other sorts. 
In many places, it is preferred to the Squash-pepper for pick- 
ling, not only because of its mildness, but for its thick, fleshy, 
and tender rind. 

In open culture, sow in May, in drills sixteen inches apart, 
and thin the plants to twelve inches in the drills. 

In England, they are pickled as follows : The pods are 
plucked while green, slit down on one side, and, after the 
seeds are taken out, immersed in salt and water for twenty- 
four hours; changing the water at the end of the first twelve. 
After soaking the full time, they are laid to drain an hour or 
two ; put into bottles or jars ; and boiled vinegar, after being 
allowed to cool, poured over them till they are entirely cov- 
ered. The jars are then closely stopped for a few weeks, 
when the pods will be fit for use. In this form, they have 
been pronounced the best and most Avholesome of all pickles. 

Bird-Pepper. / //. 

Stem fifteen to eighteen inches high ; leaves very small ; 
flowers white, about two-thirds of an inch in diameter ; pods 
erect, sharply conical, an inch and three-quarters long, about 
half an inch in diameter, and of a brilliant coral-red when 
ripe. 



PEPPER. 619 

The variety is late. If sown in the open ground, some of 
the pods, if the season be favorable, will be fit for use before 
the plants are destroyed by frost ; but few will be fully per- 
fected unless the plants are started under glass. 

The Bird-pepper is one of the most piquant of all varieties, 
and is less valuable as a green pickle than many milder and 
thicker-fleshed sorts. It is cultivated in rows fourteen inches 
apart, and ten or twelve inches asunder in the rows. If sown 
in the open ground, make the rows the same distance apart, 
and thin the young plants to the same space in the rows. 

The " Cayenne Pepper-pot " of commerce is prepared from 
Bird-pepper in the following manner : " Dry ripe peppers 
well in the sun, pack them in earthen or stone pots, mixing 
common flour between every layer of pods, and put all into 
an oven after the baking of bread, that they may be tho- 
roughly dried ; after which, they must be well cleansed from 
the flour, and reduced to a fine powder. To every ounce of 
this, add a pound of wheat-flour, and as much leaven as is 
sufficient for the quantity intended. After this has been 
properly mixed and wrought, it should be made into small 
cakes, and baked in the same manner as common cakes of 
the same size ; then cut them into small parts, and bake them 
again, that they may be as dry and hard as biscuit, which, 
being powdered and sifted, is to be kept for use." 

Cayenne Pepper. 
C. frutescens. 
The pods of this variety are quite small, cone-shaped, 
coral-red when ripe, intensely acrid, and furnish the Cayenne 
Pepper of commerce. Like the other species of the family, 
it is of tropical origin ; and being a perennial, and of a 
shrubby character, will not succeed in open culture at the 
North. 

Both the green and ripe pods are used as pickles, and also 



620 MISCELLANEOUS VEGETABLES. 

for making Chili vinegar or pepper-sauce ; which is clone by 
simply putting a handful of the pods in a bottle, afterwards 
filled with the best vinegar, and stopping it closely. In a few 
weeks, it will be fit for use. 

The process of preparing Cayenne Pepper is as follows. 
The pods are gathered when fully ripe. " In India, they are 
dried in the sun; but in cooler climates they should be dried 
on a slow hot-plate, or in a moderately heated oven : they 
are then pulverized, and sifted through a fine sieve, mixed 
with salt, and, when dried, put into close, corked bottles, for 
the purpose of excluding the air. This article is subject to 
great adulteration, flour being often mixed with it ; and, still 
worse, red lead, which is much of the same color, and greatly 
increases the weight. 

" A better method is to dry the pods in a slow oven, split 
them open, extract the seeds, and then pulverize them (the 
pods) to a fine powder, sifting the powder through a thin 
muslin sieve, and pulverizing the parts that do not pass 
through, and sifting again, until the whole is reduced to the 
finest possible state. Place the powder in air-tight glass 
bottles ; but add no salt or other ingredient whatever." — 
M'Int. 

The pods of either of the long-fruited sorts, or those of 
the Cherry-pepper, prepared as above, will furnish a quality 
of " Cayenne" Pepper greatly superior to that ordinarily sold 
by grocers, or even by apothecaries and druggists. 

The larger and milder kinds, powdered in the same man- 
ner, make a wholesome and pleasant grade of pepper of suf- 
ficient pungency for a majority of palates. 

( Iherry-Pepper. 

Capsicum cerasiforrae. 
Stem twelve to fifteen inches high, strong and branching ; 
leaves comparatively small, long, narrow, and sharply point- 




PEPPER. 621 

ed ; flowers white, three-fourths of an inch in diameter ; pod, 
or fruit, erect, nearly globular or cherry-form, and, at maturity, 
of a deep, rich, glossy, scarlet color. 
It is remarkable for its intense 
piquancy ; exceeding in this respect 
nearly all the annual varieties. 

It is not so early as some of the 
larger sorts ; but in favorable sea- 
sons will perfect a sufficient portion 
of its crop in the open ground, both 
for seed and pickling. For the lat- 
ter purpose, the peppers should be cherry-pepper, 
plucked while still green, put into a common jar or wide- 
mouthed bottle, and vinegar added to fill the vessel. In a 
few weeks, they will be fit for use. 

When in perfection, the plants are very ornamental ; the 
glossy, coral-red of the numerous pods presenting a fine 
contrast with the deep -green foliage by which they are 
surrounded. 

A variety occurs with larger, more conical, and pendent 
pods. The plant is also much larger, and quite distinct in its 
general character. 

Cherry-Pepper. 
Yellow-fruited. 

This is a variety of the Red Cherry. The plants have the 
same general habit, require the same treatment, and perfect 
their fruit at the same season. There is little real difference 
between the sorts, with the exception of the color of the 
fruit ; this being clear yellow. 

To preserve either of these varieties for use in the dry 
state, all that is necessary is to cut off the plants close to the 
roots when the fruit is ripe, and hang them, with the fruit 
attached, in any warm and dry situation. They will retain 
their piquancy for years. 



RQ.Q 



MISCKU.ANKOUS VEGETABLES. 



Chili Pepper. T'i/. 

Pods pendent, sharply conical, nearly two inches in length, 
half an inch in diameter, of a brilliant scarlet when ripe, and 
exceedingly piquant ; plant about eighteen inches high; leaves 
numerous, of small size, and sharply pointed ; flowers white, 
nearly three-fourths of an inch in diameter. 

Sow in a hot-bed in April, and transplant to the open 
ground in May, about fourteen inches apart in each direc- 
tion. Requires a long, warm season. 

Long Red Pepper. 

Fruit brilliant, coral-red, generally pendulous, sometimes 
erect, conical, often curved towards the end, nearly four 
ii inches in length, and from an inch to an inch and a 
Xt half in diameter; skin, or flesh, quite thin, and ex- 
ceedingly piquant. 

Stalk about two feet high ; foliage of medium 
size, blistered and wrinkled ; flowers an inch in 
diameter, white. 

The variety yields abundantly, but attains its 
greatest perfection when started in a hot-bed. The 
ripe pods, dried and pulverized as directed for Cay- 
enne Pepper, make an excellent substitute for that 

>ug Red . i 

'epper. article. 

The plants, with ripe fruit, are very ornamental. 



Long Yellow. Vil. 

Ponds pendent, long, and tapering, three to four inches in 
Length, and about an inch in their greatest diameter. At 
maturity, they assume a lively, rich, glossy yellow ; and the 
plants arc then showy and ornamental. 

Stem two feet and upwards in height, slightly colored with 



PEPPER. 623 

purple at the intersection of the branches and insertion of 
the leaf-stems ; leaves of medium size, smaller and paler 
than those of the Long Red ; flowers white, nearly an inch 
in diameter. Like the last named, it is very piquant. It 
is also late ; and, to obtain the variety in perfection, the seed 
should be started in a hot-bed in April. 

Purple or Blue Podded. 
Black-podded. 

Fruit erect, on long stems, bluntly cone-shaped, two inches 
and a half in length, and a half or three-fourths of an inch 
in diameter at the broadest part. Before maturity, the skin is 
green or reddish-green, clouded or stained with black or pur- 
plish-brown ; but, when ripe, changes to rich, deep, indigo- 
blue. 

Plant two feet or upwards in height, more erect and less 
branched than other varieties, and much stained with pur- 
ple at the intersection of the branches and at the insertion 
of the leaf-stems ; leaves of medium size, or small, long, 
and sharply pointed ; leaf-stems long, deep-green ; flowers 
white, tipped with purple, about three-fourths of an inch in 
diameter ; flower-stems long, purple. 

A rare, richly colored, and beautiful pepper, but not cul- 
tivated or of much value as an esculent. For its full per- 
fection, a long, warm season is requisite. The plants should 
be started in a hot-bed in March or April, and transplanted 
in May to the open ground, fifteen inches apart. 

Quince-Pepper. 

Piment cydoniforme. Vil. 
This variety is similar to the Sweet Spanish ; but the fruit 
is rather longer, and its season of maturity is somewhat later. 
Its flavor is comparatively mild and pleasant ; but, like the 



624 MISCELLANEOUS VEGETABLES. 

Sweet Spanish, it is not generally thick-fleshed. At maturity, 
the fruit is a brilliant coral-red. 



Round or Large Red Cherry-Pepper. 
Rond. Vil. Cerise grosse. 
This is but a sub-variety of the Common Red Cherry-pep- 
per, differing only in its larger size. 

It is quite late, and should be started in a hot-bed. 

Squash-Pepper. 
Tomato-shaped. 

Fruit compressed, more or less ribbed, about two inches 
and three-quarters in diameter, and two inches in depth ; 
skin smooth and glossy, — when ripe, of a brilliant coral-red; 
flesh thick, mild and pleasant to the taste, though possessing 
more piquancy than the Large Bell or Sweet Spanish. 

Plant about two feet high, stout and branching ; leaves 
broad and large ; flowers white, an inch and a quarter in 
diameter ; fruit drooping, the fruit-stem short and thick. 

The Squash-pepper is extensively grown for the market, 
and is most in use in the pickle warehouses of the Eastern 
and Middle States. In field-culture, the plants are started in 
hot-beds in April, and, after the beginning of summer weather, 
transplanted to the open ground, fourteen to eighteen inches 
apart, according to the quality of the soil. The fruit is gene- 
rally sold by weight ; and an acre of land, in a fair state of 
cultivation, will yield about three tons, — a bushel of the 
thick-fleshed sort weighing nearly thirty-two pounds. An 
excellent pickle may be made by preparing the peppers in 
the manner directed for the Bell variety. 

As grown by different market-men and gardeners, there arc 
several sub-varieties of the Squash-pepper, differing both in 
form and in the thickness of the flesh ; the latter quality. 



PEPPER. 625 

however, being considered of the greater importance, as the 
thick-fleshed sorts not only yield a greater weight to the acre, 
but are more esteemed for the table. 

The Squash-pepper succeeds well when sown in the open 
ground in May, in drills fourteen inches apart. The plants 
should be ten or twelve inches apart in the rows ; for, when 
grown too closely, they are liable to draw up, making a weakly, 
slender growth, and yield much, less than when allowed suffi- 
cient space for their full development. Low-growing, stocky, 
and branching plants are the most productive. 

Sweet Mountain Pepper. 

This variety resembles the Large Bell, if it is not identical. 
The Sweet Mountain may be somewhat larger; but, aside from 
this, there is no perceptible difference in the varieties. 

Sweet Spanish. 
Piment raonstreux. Vil. 

Fruit obtusely conical, often four inches in length, and 
nearly three inches in diameter, — brilliant glossy scarlet at 
maturity; stem strong and sturdy, two feet or more in height; 
leaves large, but narrower than those of the Large Bell ; 
flowers white, and of large size, — usually an inch and a half 
in diameter ; fruit sometimes erect, but generally drooping. . 

Though one of the largest varieties, the Sweet Spanish is 
also one of the earliest. The flesh is sweet, mild, and plea- 
sant ; and the variety is much esteemed by those to whom the 
more pungent kinds are objectionable. When prepared in 
the same form, it makes a pickle equally as fine as the Large 
Bell. 

The Sweet Spanish Pepper succeeds well if sown in the 
open ground in May. Make the rows sixteen inches apart, 
and thin the plants to a foot apart in the rows. 

79 



G2() MISCELLANEOUS VEGETABLES. 

Yellow Squash-Pepper. Vil. 
Yellow Tomato-formed. 
Fruit similar in form to the Squash-pepper, but of smaller 
size, erect or pendulous ; orange -yellow at maturity. 

The variety is later than the last named ; much less pro- 
ductive ; and, for pickling, is comparatively not worthy of 
cultivation. 



RHUBARB. 

Pie-plant. Rheum sp. et var. 

This is a hardy, perennial plant, cultivated almost exclu- 
sively for its leaf-stalks. Its general character may be de- 
scribed as follows : Hoot-leaves large, round-heart-shaped, 
deep-green, and more or less prominently blistered ; leaf- 
stems large, succulent, furrowed, pale-green, often stained or 
finely spotted with red, varying from two to three inches in 
diameter at the broadest part, and from a foot to three feet 
in length. The flower-stalk is put forth in June, and is from 
five to seven feet in height, according to the variety ; the 
flowers are red or reddish-white, in erect, loose, terminal 
spikes ; the seeds are brown, triangular, membranous at the 
corners, and retain their gcrminativc properties three years. 

Soil and Cultivation. — llhubarb succeeds best in deep, 
somewhat retentive soil : the richer its condition, and the 
deeper it is stirred, the better ; as it is scarcely possible to 
cultivate too deeply, or to manure too highly. 

It may be propagated by seeds, or by a division of the roots ; 
the latter being the usual method. When grown from seeds, 
the plants not only differ greatly in size and quality, but are 
much longer in attaining a growth suitable for cutting. 

" Whether grown from seed, or increased by a division of 
the roots, a deep, rich soil, trenched to the depth of two or 
even three feet, is required to insure the full development of 



RHU13ARH. 627 

the leaf-stalks ; for upon their size, rapidity of growth, and 
consequent tenderness of fibre, much of their merit depends. 
The seed should be sown in April, in drills a foot asunder ; 
thinning the plants, when a few inches high, to nine inches 
apart. In the autumn or spring following, they will be fit for 
transplanting in rows three feet asunder, and the plants set 
three feet apart. If propagated by dividing the roots, it may 
be done either in autumn or spring ; the same distance being 
given to the sets that is allowed for seedling plants. As, how- 
ever, some of the varieties grow to a much larger size than 
others, a corresponding distance should be accorded them, 
extending to five feet between the rows, and three feet from 
plant to plant. 

" The plants should be set out singly, and not in threes, as 
is so often done. For the first year, the ground between the 
rows may be cropped with lettuce, turnips, beans, or similar 
low-growing crops ; but, after the second year, the leaves will 
cover the whole space, and require it also for their full deve- 
lopment." — M'Int. 

After- Culture. — This consists in keeping the soil well en- 
riched, open, and clear of weeds ; and in breaking over the 
flower-stalks, that they may not weaken the roots, and conse- 
quently reduce the size and impair the quality of the leaf- 
stalks. 

Gathering the Crop. — " This is usually done in spring ; 
commencing as soon as the stalks have attained a serviceable 
size. No leaves, however, should be plucked the first year, 
and only a few of the largest and first formed during the 
second ; and this plucking should not be made too early in 
the season, because, in that case, the plants would be weak- 
ened. From the third year, as long as the roots or planta- 
tions last, it may be gathered with freedom. A plantation in 
good soil, and not overmuch deprived of its foliage, will last 
from ten to fifteen years. 

" When the leaves are about half expanded, they may be 
plucked for use ; but, when the largest returns' are expected 



(i;.'S MISCELLANE01 8 \ i.m.i \i;i I 3. 

ins in the case of market-gardens), they should be allowed to 
attain their full size. In removing them, they should be 
pulled off close to the base, and not cut, to prevent an un- 
necessary escape of sap, which, in all succulent plants, flows 
more copiously from a clean cut than from one slightly lace- 
rated or torn. The foot-stalks should then be separated from 
the leaves, and tied up in bundles of suitable size for mar- 
ket."— Mint. 

Rhubarb is sometimes blanched. This may be effected 
without removing the plants, by means of sea-kale pots, or 
by empty casks open at the top, put over the crowns in March. 
It can, however, be more perfectly done by taking up the 
roots, and placing them in some dark place, with a tempera- 
ture of 55° or 60°; where they should be slightly covered 
with soil to prevent them from drying. When so treated, 
they are much, more tender, crisp, and delicate than when 
grown exposed to the sun and air : but the quality is greatly 
impaired; the pulp, though somewhat acid, being generally 
comparatively flavorless. 

Use. — As before remarked, it is cultivated for its leaf- 
stalks ; which are used early in the season, as a substitute for 
fruit, in pies, tarts, and similar culinary preparations. "When 
fully grown, the expressed juice forms a tolerably palatable 
wine, though, with reference to health, of doubtful proper- 
ties. " As an article of commercial importance in the vege- 
table markets, it is of very recent date. In 1810, Mr. Joseph 
Mvatts, of Deptford, England, long known for his successful 
culture of this plant, sent his two sons to the borough-market 
with five bunches of Rhubarb-stalks, of which they could sell 
but three." It is now disposed of by the ton, and many acres 
in the vicinity of nearly all large towns and cities are devoted 
exclusively to its cultivation. 

Varieties. — These are very numerous, as they are readily 
produced from the seed ; but the number really deserving of 
cultivation is comparatively limited. Old kinds are constant- 
ly giving place to new. either on account of superior earliness. 



RHUBARB. 629 

size, productiveness, or quality. The following are the promi- 
nent sorts cultivated : — 

Cahoon. 

Leaves remarkably large, often broader than long, and 
more rounded than those of most varieties ; stalk short and 
thick, — if well grown, measuring from twelve to sixteen 
inches in length, and three inches or more in diameter ; skin 
thick, uniformly green. 

Its remarkable size is its principal recommendation. The 
texture is coarse, the flavor is harsh and strong, and it is 
rarely employed for culinary purposes. 

In some localities, it is cultivated to a limited extent for 
the manufacture of wine ; the juice being expressed from the 
stalks, and sugar added in the ratio of three pounds and a 
half to a gallon. This wine, though quite palatable, has lit- 
tle of the fine aroma of that made from the grape ; and, if 
not actually deleterious, is much less safe and healthful. Any 
of the other varieties may be used for the same purpose ; the 
principal superiority of the Cahoon consisting in its larger 
stalks, and consequently its greater product of juice. 

Downing's Colossal. 

A large variety, nearly of the size of Myatt's Victoria. It 
is described as being less acid than the last named, and of a 
fine, rich, aromatic flavor. 

Early Prince Imperial. 

Stalks of medium size ; recommended by D. T. Curtis, 
Esq., Chairman of the Vegetable Committee of the Massa- 
chusetts Horticultural Society, as in all respects the best 
flavored of any variety ever tested ; and commended for gene- 
ral cultivation, as particularly adapted to the wants of the 
family, if not to the wishes of the gardener, to whom size and 



()30 MISCELLANEOUS VEGETABLES. 

productiveness are more than flavor. It invariably turns red 
in cooking, which makes it preferable for the table as a sauce. 
When cooked, it is of the color of currant -jelly, and re- 
markably fine flavored. 

In 1862, it received the first prize of the Massachusetts 
Horticultural Society, as the best for family use. 

Elford. Thomjp. 
Buck's Rhubarb. 
An early sort, well adapted for forcing. The stalks are 
rather slender, covered with a thin skin of a bright-scarlet 
color ; and their substance throughout is of a fine red, which 
they retain when cooked, if not peeled, — a process which, 
owing to the thinness of the skin, is not considered necessary. 
Even when grown in the dark, the stalks still preserve the 
crimson tinge. It was raised from the seed of llheum undu- 
lation. 

Hawke's Champagne. 

A new variety, said to equal the Prince Albert in earliness, 
and also to be of a deeper and finer color, and much more 
productive. It forces remarkably well ; is hardy in open cul- 
ture ; and commands the highest market prices, both from its 
great size, and fine, rich color. 

Mitchell's Royal Albeet. Thump. 

Stalks large, red, and of excellent flavor. Early and pro- 
lific. 

.\l\ \ I i's LlNNJEUS. 
Linnaeus. 
A medium-sized or comparatively small variety, recently 
introduced. "Besides being the earliest of all, and remark- 
ably productive as well as high flavored, and possessing little 



RHUBARB. 631 

acidity, it has a skin so thin, that removing it is hardly neces- 
sary ; and its pulp, when stewed, has the uniform consistence 
of baked Kh ode-Island Greenings ; and it continues equally 
crisp and tender throughout the summer and early autumn." 
One of the best sorts for a small garden or for family use. 

Myatt's Victoria. 

Victoria. 

Leaves large, broader than long, deep-green, blistered on 
the surface, and much waved or undulated on the borders. 
Leaf- stalks very large, varying from two inches and a half to 
three inches in their broadest diameter, and frequently mea- 
suring upwards of two feet and a half in length : the weight 
of a well-developed stalk, divested of the leaf, is about two 
pounds. They are stained with red at their base, and are 
often reddish, or finely spotted with red, to the nerves of the 
leaf. 

It has rather a thick skin, is more acid than many other 
varieties, and not particularly high flavored : but no kind is 
more productive ; and this, in connection with its extraordi- 
nary size, makes it not only the most salable, but one of the 
most profitable, kinds for growing for the market. 

It requires a deep, highly-manured soil ; and the roots 
should be divided and reset once in four or five years. It is 
about a fortnight later than the Linnaeus. 

Nepal. 
Rheum Australe. Thomp. Rheum Emodi. 

The leaf-stalks attain an immense size, but are unfit for use 
on account of their strongly purgative properties : but the 
leaves, which are frequently a yard in diameter, are useful in 
covering baskets containing vegetables or fruit ; and for these 
the plant is sometimes cultivated. 



632 miscellaneous vegetables. 

Tobolsk Rhubarb. 
Early Red Tobolsk. 
Leaves comparatively small ; leaf-stalks below medium size, 
stained with red at the base. It is perceptibly less acid than 
most varieties, and remarkable for fineness of texture and deli- 
cacy of flavor. 



SUNFLOWER. 

Tall Sunflower. Annual Sunflower. Helianthus annuus. 

Stem from five to eight feet or more in height ; leaves 
hea it-shaped, rough, three-nerved; flowers very large, ter- 
minal, nodding ; the seeds are large, ovoid, angular, or com- 
pressed, nearly black, sometimes striped with white, and retain 
their germinative properties five years. 

The plant is a native of South America. 

Dwarf Sunflower. Law. 
H. Indicus. • 

This species, which was introduced from Egypt, differs from 
the last principally in its more dwarfish habit of growth, but 
also in being less branched. The flowers are much smaller; 
and generally of a lighter color. 

Soil and Cultivation. — The Sunflower will thrive in almost 
any soil or situation, but succeeds best on land adapted to the 
growth of Indian Corn. It is always grown from seed, which 
should be sown in April, or the beginning of May, in drills 
three feet apart. When the plants are well up, they should 
be thinned to a foot asunder, and afterwards cultivated in the 
usual manner; stirring the ground occasionally, and keeping 
the plants free from weeds. The flowers appear in July, 
and the seeds ripen in August and September. The central 



TOBACCO. 633 

flower is first developed ; attains a larger size than any that 
succeed it ; and ripens its seeds in advance of those on the 
side-branches. The heads of seeds should be cut as they 
successively mature, and spread in a dry, airy situation for 
three or four weeks ; when the seeds will become dry and 
hard, and can be easily rubbed or threshed out. 

Use. — " The seeds of both species yield an oil little in- 
ferior to that of the Olive for domestic purposes, and which is 
also well adapted for burning. In Portugal, the seeds are 
made into bread, and also into a kind of meal. They are 
also sometimes roasted, and used as a substitute for coffee ; 
but the purpose for which they seem best adapted is the feed- 
ing of domestic fowls, pheasants and other game. The 
greatest objection to its culture is, that it is a most impoverish- 
ing crop, particularly the Large or Common Tall species." — 
M'Int. 



TOBACCO. 

Nicotiana, sp. 

All the species and varieties of Tobacco in common culti- 
vation are annuals ; and most, if not all, are natives of this 
continent. " Like other annual plants, it may be grown in 
almost every country and climate, because every country has a 
summer ; and that is the season of life for all annual plants. 
In hot, dry, and short summers, like the northern summers 
of Europe or America, Tobacco-plants will not attain a large 
size ; but the Tobacco produced will be of' delicate quality and 
good flavor. In long, moist, and not very warm summers, 
the plants will attain a large size, — perhaps as much so as in 
Virginia ; but the Tobacco produced will not have that supe- 
rior flavor, which can only be given by abundance of clear 
sunshine, and free, dry air. By a skilful manufacture, and 
probably by mixing the Tobacco of cold countries with that 

80 



034 



MIS( KI.I.ANEOUS VEGETABLE?. 



of hot countries, by using different species, and perhaps by 
selecting particular varieties of the different species, the de- 
fects in flavor arising from climate may, it is likely, be great I v 
remedied." 

The species and varieties are as follow : — 



Connecticut Seed-Leaf. 
Peach-leaf. Virginia Tobacco. Nicotiana tabacum. 
Leaves oblong, regularly tapering, stemless and clasping, 

eighteen inches to two feet long, and from nine to twelve 

inches in diameter. 
When fully deve- 
loped, the stem of 
the plant is erect 
and strong, five feet 
high, and separates 
near the top into 
numerous, some- 
what open, spread- 
ing branches ; the 
flowers are large, tu- 
bular, rose-colored, 
and quite showy 
and ornamental ; 
the capsules are 
ovoid, or somewhat 
conical, and, if well 
grown, nearly half 
an inch in their 
greatest diameter ; 
the seeds, which 
are produced in 
i-i'" great abundance, 

are quite small, of a brownish color, and retain their germi- 

native properties four years. 




TOBACCO. 635 

This species is extensively cultivated throughout the Mid- 
dle and Southern States, and also in the milder portions of 
New England. In the State of Connecticut, and on the 
banks of the Connecticut River in Massachusetts, it is a 
staple product ; and in some towns the value of the crop 
exceeds that of Indian Corn, and even that of all the cereals 
combined. 

Guatemala Tobacco. 

A variety with white flowers. In other respects, similar to 
the foregoing. 

Numerous other sorts occur, many of which are local, and 
differ principally, if not solely, in the size or form of the 
leaves. One of the most prominent of these is the Broad- 
leaved, which is considered not only earlier and more pro- 
ductive, but the best for manufacturing. 

Propagation. — It is propagated by seeds sown annually. 
Select a warm, rich locality in the garden ; spade it thoroughly 
over ; pulverize the surface well ; and the last of April, or 
beginning of May, sow the seeds thinly, broadcast ; cover with 
a little fresh mould, and press it well upon them either by 
the hoe or back of the spade. As they are exceedingly 
minute, much care is requisite in sowing, especially that 
they should not be too deeply covered. When the plants 
appear, keep them clear of weeds, and thin them out suffi- 
ciently to allow a free growth. A bed of seedlings nine or 
ten feet square will be sufficient for an acre of land. If pre- 
ferred, the plants may be raised in drills eight inches apart, 
slightly covering the seeds, and pressing the earth firmly over 
them, as above directed. When the seedlings are four or five 
inches high, they are ready for transplanting. 

Soil and Cultivation. — Tobacco requires a warm, rich soil, 
not too dry or wet ; and, though it will succeed well on recently 
turned sward or clover-turf, it gives a greater yield on land that 
has been cultivated the year previous, as it is less liable to be 



636 MISCELLANEOUS VEGETABLES. 

infested by worms, which sometimes destroy the plants in the 
early stages of their growth. The land should be twice 
ploughed in the spring ; first as soon as the frost will permit, 
and again just previous to setting. Pulverize the surface 
thoroughly by repeated harrowing and rolling, and it will be 
ready to receive the young plants. The time for transplant- 
ing is from the 1st to the 20th of June; taking advantage of 
a damp day, or setting them immediately after a rain. If the 
ground is not moist at the time of transplanting, it Mill be 
necessary to water the plants as they are set. 

" The ground should be marked in straight rows three feet 
apart, and slight hills made on these marks two feet and a 
half apart; then set the plants, taking care to press the earth 
firmly around the roots. As soon as they are well established, 
and have commenced groAving, run a cultivator or horse-hoe 
between the rows, and follow with the haud-hoe ; resetting 
where the plants are missing. The crop should be hoed at 
least three times, at proper intervals; taking care to stir the 
soil all over. 

" When the plants begin to flower, the flower-stem should 
be broken or cut off; removing also the suckers, if any ap- 
pear ; leaving from twelve to sixteen leaves to be matured." 

Harvesting and Curing. — In ordinary seasons, the crop 
will be ready for harvesting about the beginning of Septem- 
ber ; and should all be secured by the 20th of the month, or 
before the occurrence of frost. The stalks must be cut at the 
surface of the ground, and exposed long enough .to the sun to 
wilt them sufficiently to prevent breaking in handling. They 
should then be suspended in a dry, airy shed or building, on 
poles, in such a manner as to keep each plant entirely sepa- 
rate from the others, to prevent mouldiness, and to facili- 
tate the drying by permitting a free circulation of the air. 
Thirty or forty plants may be allowed to each twelve feet of 
pole. The poles may be laid across the beams, about sixteen 
inches apart. 



TOBACCO. 637 

" When erected for the purpose, the sheds are built of suf- 
ficient height to hang three or four tiers ; the beams being 
about four feet apart, up and down. In this way, a building 
forty feet by twenty-two will cure an acre and a half of To- 
bacco. The drying-shed should be provided with several 
doors on either side, for the free admission of air." 

When the stalk is well dried (which is about the last of 
November or beginning of December), select a damp day, 
remove the plants from the poles, strip off the leaves from 
the stalk, and form them into small bunches, or hanks, by 
tying the leaves of two or three plants together, winding a 
leaf about them near the ends of the stems ; then pack down 
while still damp, lapping the tips of the hanks, or bunches, on 
each other, about a third of their length, forming a stack with 
the buts, or ends, of the leaf-stems outward ; cover the top 
of the stack, but leave the ends or outside of the mass ex- 
posed to the air. In cold weather, or by mid-winter, it will 
be ready for market ; for which it is generally packed in damp 
weather, in boxes containing from two to four hundred 
pounds. 

A fair average yield per acre is from fourteen to eighteen 
hundred pounds. 

To save Seed. — " Allow a few of the best plants to stand 
without removing the flowering- shoots. In July and August, 
they will have a fine appearance ; and, if the season be favor- 
able, each plant will produce as much seed as will sow a 
quarter of an acre by the drill system, or stock half a dozen 
acres by transplanting." A single capsule, or seed-pod, con- 
tains about a thousand seeds. 



Green Tobacco. 

Turkish Tobacco. Nicotiana rustica. 
Leaves oval, from seven to ten inches long, and six or seven 
inches broad, produced on long petioles. Compared with the 



638 



MISCELLANEOUS VEGETABLES. 




Green Tulmcco. 



preceding species, they are much small- 
er, deeper colored, more glossy, thicker, 
and more succulent. When fully, grown, 
the plant is of a pyramidal form, and 
about three feet in height. The flow- 
ers are numerous, greenish-yellow, tu- 
bular, and nearly entire on the borders ; 
the seed-vessels are ovoid, more de- 
pressed at the top than those of the 
Connecticut Seed-leaf, and much more 
prolific ; seeds small, brownish. 

The Green Tobacco is early, and 
remarkably hardy, but not generally 
considered worthy of cultivation in lo- 
calities where the Connecticut Seed- 
leaf can be successfully grown. It is 
well adapted to the northern parts of New England and the 
Canadas ; where it will almost invariably yield an abundance 
of foliage, and perfect its seeds. 

" It is very generally cultivated, almost to the exclusion of 
the other species, in the north of Germany, Russia, and Swe- 
den, where almost every cottager grows his own Tobacco for 
smoking. It also seems to be the principal sort grown in 
Ireland." 

There are several varieties, among which may be mentioned 
the Oronoco and the Negro-head, both of which have the 
hardiness and productiveness common to the species, but are 
not considered remarkably well flavored. 

The plants should be started in spring, and transplanted as 
directed for the Connecticut Seed-leaf; but, on account of its 
smaller size and habit, two feet, or even twenty inches, between 
the plants, will be all the space required. 



TOMATO. 639 



TOMATO. 
Love-apple. Solanum ] ycopersicum. 

The Tomato is a native of South America. It is a half- 
hardy annual, and is said to have been introduced into Eng- 
land as early as 1596. For a long period, it was very little 
used ; and the peculiar, specific term, lycopersicum, derived 
from lykos, " wolf," and persicon, " a peach " (referring to the 
beautiful but deceptive appearance of the fruit), more than 
intimates the kind of estimation in which it was held. 

It first began to be generally used in Italy, subsequently in 
France, and finally in England. In this country, its cultiva- 
tion and use may be said to have increased fourfold within the 
last twenty years ; and it is now so universally relished, that 
it is furnished to the table, in one form or another, through 
every season of the year. To a majority of tastes, its flavor 
is not at first particularly agreeable ; but, by those accustomed 
to its use, it is esteemed one of the best, as it is also reputed to 
be one of the most healthful, of all garden vegetables. 

"When fully grown, the Tomato-plant is from four to seven 
feet and upwards in height or length, with a branching, irre- 
gular, recumbent stem, and dense foliage. The flowers are 
yellow, in branching groups, or clusters ; the fruit is red, 
white, or yellow, and exceedingly variable in size and form ; 
the seeds are lens-shaped, yellowish-white, or pale-gray, — 
twenty-one thousand are contained in an ounce, and they 
retain their vitality five years. 

Propagation. — The Tomato is raised from seeds, which 
should be sown in a hot-bed in March, or in the open ground 
as soon as the frost will permit. As the plants, even in the 
most favorable seasons, seldom perfectly mature their full 
crop, they should be started as early and forwarded as rapidly 
as possible, whether by hot-bed or open-air culture. If the 
seeds are sown in a hot-bed, the drills should be made five 
inches apart, and half an inch deep. When the plants are 



640 MISCELLANEOUS VEGETABLES. 

two inches high, they should be removed to another part of 
the bed, and pricked out four or five inches apart, or removed 
into small pots, allowing a single plant to a pot. They are 
sometimes twice transplanted, allowing more space or a larger 
pot at each removal ; by Avhich process, the plants are ren- 
dered more sturdy and branching than they become by being 
but once transplanted. 

As early in May as the weather is suitable, the plants may 
be set in the open ground where they are to remain, and 
should be three feet apart in each direction ; or, if against a 
wall or trellis, three feet from plant to plant. Water freely 
at the time of transplanting, shelter from the sun for a few 
days or until they are well established, and cultivate in the 
usual form during summer. 

If sown in the open ground, select a sheltered situation, 
pulverize the soil finely, and sow a few seeds in drills, as 
directed for the hot-bed. This may be done in November 
(just before the closing-up of the ground), or the last of March, 
or first of April. In May, when the plants are three or four 
inches high, transplant to where they are to remain, as before 
directed. 

In gaidens where tomatoes have been cultivated, young 
plants of':en spring up abundantly from the seeds of the 
decayed fruit of the preceding season. These, if transplanted, 
will succeed as well, and frequently produce fruit as early, as 
plants from the hot-bed or nursery-bed. 

Sufficient plants for the garden of a small family may be 
started with little trouble by sowing a few seeds in a garden- 
pan or large flower-pot, and placing it in a sunny window of 
the sitting-room or kitchen. If the seed is sown in this 
manner about the middle? or 20th of March, the plants will 
be of good size for setting by the time the weather will be 
suitable for their removal. 

Forcing the Crop. — " The ripening of the fruit may be 
hastened by setting the plants against a south wall or close 
fence. As the plants increase in size, they must be nailed 



TOMATO. 



641 



or otherwise attached to the wall or fence ; and, If the weather 
be dry, liberally watered. When the two first trusses of 
bloom have expanded over each shoot, the shoot should be 
stopped by pinching off the portion which is beyond the leaf 
above the second truss, and no more lateral shoots should be 
suffered to grow ; but the leaves must be carefully preserved, 
especially those near the trusses of bloom. The number of 
shoots on each plant will vary according to the strength and 
vigor of the particular plant ; but three or four will be quite 
enough, leaving about half a dozen trusses of fruit. 

" As the fruit ripens, it must be well exposed to the sun. 
There will be nothing gained by allowing a great many fruit 
to ripen. The number above given will be sufficient, and the 
tomatoes will be much earlier and larger than if they were 
more numerous." 

Culture and Training. 
A convenient, simple, and 
economical support for the 
plants may be made from 
three narrow hoops, — 
one twelve, another fif- 
teen, and the third eight- 
een or twenty inches in 
diameter, — and attach- 
ing them a foot from each 
other to three stakes about 
four feet in length ; pla- 
cing the lower hoop so 
that it may be about ten 
inches from the surface 
of the ground after the 
stakes are driven. The 
adjoining figure illustrates 
this method of training. 
It secures abundance of 




Hoop-training of llie Tomato. 



SI 



642 



MISCELLANEOUS VEGETABLES. 



light, free access of air, and, in skilful hands, may be made 
quite ornamental. 

Or a trellis may be cheaply formed by setting common 

stakes, four feet in 
length, four feet 
apart, on a line with 
the plants, and nail- 
ing laths, or narrow- 
strips of deal, from 
stake to stake, nine 
inches apart on the 
stakes ; afterwards 
attaching the plants 
by means of bass, 
or other soft, fibrous 
material, to the 
trellis, in the man- 
ner of grape-vines 
or other climbing 
plants. By either 
T " ,lis - ,,ai,,infer - of these methods, 

the plants not only present a neater appearance, but the 
ripening of the fruit is facilitated, and the crop much, more 
conveniently gathered when required for use. 

The French mode of raising tomatoes is as follows : " As 
soon as a cluster of flowers is visible, they top the stem down 
to the cluster, so that the flowers terminate the stem. The 
effect is, that the sap is immediately impelled into the two 
buds next below the cluster, which soon push strongly, and 
produce another cluster of flowers each. When these are 
visible, the branch to which they belong is also topped down 
to their level ; and this is done five times successively. By 
this means, the plants become stout, dwarf bushes, not above 
eighteen inches high. In order to prevent their falling over, 
sticks or strings are stretched horizontally along the rows, so 




TOMATO. 643 

as to keep the plants erect. In addition to this, all laterals 
that have no flowers, and, after the fifth topping, all late- 
rals whatsoever, are nipped off. In this way, the ripe sap is 
directed into the fruit, which acquires a beauty, size, and ex- 
cellence unattainable by other means." — Gard. Chron. 

Varieties. — These are quite numerous. Some are merely 
nominal, many are variable or quite obscure, and a few appear 
to be distinct, and, in a degree, permanent. The principal 
are as follow : — 

Apple-Tomato. 
Apple-shaped. 

Fruit somewhat flattened, inclining to globular, depressed 
about the stem, but smooth and regular in its general outline. 
The size is quite variable ; but, if well grown, the average 
diameter is about two inches and a half, and 
the depth two inches. Skin deep, rich crim- 
son ; flesh bright-pink, or rose-color, — the 
rind being thick and hard, and not readily 
reduced to a pulp when cooked. 

The Apple-tomato is early, hardy, pro- 
ductive, keeps well, and, for salad and certain A PP ie-tomato. 
forms of cookery, is much esteemed ; but it is more liable to 
be hollow-hearted than any other of the large varieties. 

In form, as well as in the thick, tough character of its rind, 
it resembles the Bermuda. 

Bermuda. 

This is a red or rose-colored, apple-formed sort, exten- 
sively imported from Bermuda into the Middle and Northern 
States in May and the early summer months. 

Like the preceding variety, it varies considerably in size, 
— some specimens measuring little more than an inch in dia- 
meter ; while others from the same plant, matured at nearly 
the same season, frequently exceed a diameter of two inches 
and a half. 




644 MISCELLANEOUS VEGETABLES. 

It possesses a thick, rather tough rind, which rarely becomes 
pulpy in the process of cooking ; and, besides, is quite light 
and hollow-hearted. In size and form, it somewhat resem- 
bles the Apple-tomato. When cultivated in New England 
or the Middle States, it has little merit, either for its produc- 
tiveness or early maturity. 

Fejee. 

Fruit quite large, red, often blushed or tinged with pink- 
ish-crimson, flattened, sometimes ribbed, often smooth, well 
filled to the centre ; flesh pink, or pale-red, firm, and well fla- 
vored ; plant hardy, healthy, and a strong grower. 

Seeds received from different reliable sources, and recom- 
mended as being strictly true, produced plants and fruit in no 
respects distinguishable from the Perfected. 

Fig-Tomato. 

Red Pear-shaped Tomato. 
A small, red, pyriform or pear-shaped sort, measuring from 
an inch and a quarter to an inch and a half in length, and 
nearly an inch in its broadest diameter. Flesh 
pale-red, or pink, very solid and compact, and 
generally completely filling the centre of the 
fruit. 

Like the Plum-tomato, it is remarkably uni- 

Fig-tomato. form in size, and also in shape ; but it is little 

used except for preserving, — other larger varieties being 

considered more economical for stewing, making catchup, and 

like purposes. 

The variety is usually employed for making tomato-figs, 
which are thus prepared : — 

" Pour boiling water over the tomatoes, in order to remove 
the skin ; after which, weigh, and place in a stone jar, with 




TOMATO. 645 

as much sugar as tomatoes, and let them stand two days ; 
then pour off the sirup, and boil and skim it till no scum 
rises ; pour it over the tomatoes, and let them stand two days 
as before ; then boil, and skim again. After the third time, 
they are fit to dry, if the weather is good ; if not, let them 
stand in the sirup until drying weather. Then place them 
on large earthen plates, or dishes, and put them in the sun 
to dry, which will take about a week ; after which, pack them 
down in small wooden boxes, with fine, white sugar between 
every layer. Tomatoes prepared in this manner will keep for 
years." — Mrs. Eliza Marsh, in Hov. Mag. 

Giant Tomato. Hov. Mag. 
Mammoth. 

An improved variety of the Common Large Red, attaining 
a much larger size. Fruit comparatively solid, bright-red, 
sometimes smooth, but generally ribbed, and often exceedingly 
irregular ; some of the larger specimens seemingly composed 
of two or more united together. The fruit is frequently pro- 
duced in masses or large clusters, which clasp about the 
stem, and rest so closely in the axils of the branches as to 
admit of being detached only by the rending asunder of the 
fruit itself; flesh pale-pink, and well flavored. 

Like most of the other varieties, the amount of product is 
in a great degree dependent on soil, culture, and season. 
Under favorable conditions, twenty-five pounds to a single 
plant is not an unusual yield ; single specimens of the fruit 
sometimes weighing four and even five or six pounds. 

The Giant Tomato is not early, and, for the garden, perhaps 
not superior to many other kinds ; but for field-culture, for 
market, for making catchup in quantities, or for the use of 
pickle-warehouses, it is recommended as one of the best of all 
the sorts now cultivated. 



g4g miscellaneous vegetables. 

Grape or Cluster Tomato. 

Solanum sp. 

This variety, or more properly species, differs essentially in 
the character of its foliage, and manner of fructification, from 
the Garden Tomato. The leaves are much smoother, thinner 
in texture, and have little of the musky odor peculiar to the 
Common Tomato-plant. The fruit is nearly globular, quite 
small, about half an inch in diameter, of a bright-scarlet 
color, and produced in leafless, simple, or compound clus- 
ters, six or eight inches in length, containing from twenty to 
sixty berries, or tomatoes ; the whole having an appearance 
not unlike a large cluster, or bunch of currants. 

The plants usually grow about three feet in height or 
length ; and, in cultivation, should be treated in all respects 
like those of other varieties. Flowers yellow, and compara- 
tively small. Early. 

Though quite ornamental, it is of little value in domestic 
economy, on account of its diminutive size. 

Large Red Tomato. 

Fruit sometimes smooth, often irregular, flattened, more or 
less ribbed; size large, but varied much by soil and cultivation, 

— well-grown specimens are from 

^X j _ three to four inches in diameter, two 

„,-- inches and a half in depth, and 

JpjppJpW^ H^ weigh from eight to twelve ounces ; 

K-! tfmM skin smooth, glossy, and, when ripe, 

M\v> , ''•' IlilJlIlll^r °f a nnc rc( ^ c °l° r > nesn pale-red, 

^i^S^|M||HP^^ • or rose -color, — the interior of the 

fruit being comparatively well filled ; 

Large Red romato. ° * * 

flavor good. 
Not early, but one of the most productive of all the varie- 
ties ; the plants, when properly treated, producing from 
twelve to fifteen pounds each. 



TOMATO. 647 

From the time of the introduction of the Tomato to its 
general use in this country, the Large Red was almost the 
only kind cultivated, or even commonly known. The nume- 
rous excellent sorts now almost everywhere disseminated, 
including the Large Red, Oval, Fejee, Seedless, Giant, and 
Lester's Perfected, are but improved sub-varieties, obtained 
from the Common Large Red by cultivation and selection. 

Large Red Oval-Fruited Tomato. 

A sub-variety of the Large Red. Fruit oval, flattened, 
much less ribbed, more symmetrical, and more uniform in 
size, than the last named : well-grown specimens measure 
about four inches in one direction, three inches in the oppo- 
site, and two inches in depth ; skin fine, deep-red, smooth 
and shining ; flesh paler, the interior of the fruit well filled 
with pulp, and, when cooked, yielding a large product in pro- 
portion to the bulk. Prolific and well flavored, but not early ; 
ripening at the time of the Large Red. 

The variety is exceedingly liable to degenerate, constantly 
tending towards the Large Red ; and can only be maintained 
in its purity by exclusive cultivation, and a continued use of 
seeds selected from the fairest, smoothest, best ripened to- 
matoes, having the peculiar oval form by which the variety 
is distinguished. 

Large Yellow. 

Plant, in its general character, not distinguishable from the 
Large Red. The fruit also is quite similar in form and size ; 
the principal mark of distinction being its color, which is a 
fine, clear, semi-transparent yellow. Flesh yellow, well fill- 
ing the centre, and perhaps a little sweeter or milder than the 
Red ; though generally not distinguishable when stewed or 
otherwise prepared for the table. 

The variety is hardy, yields abundantly, and comes to per- 



648 MISCELLANEOUS VEGETABLES. 

fcction with the Large Red. It is, however, not generally 
eultivated ; the Red descriptions being more commonly used, 
and consequently better adapted for cultivation for the mar- 
ket. 

Mexican. 

Fruit large, comparatively smooth, frequently of an oval 
form, bright-red, often tinted with rose or bright-pink ; flesh 
pink, solid, filling the fruit to the centre. 

It is similar to, if not identical with, the Perfected. 



Perfected. 

Lester's Perfected. Pomo d'Oro Lesteriano. 

A recently introduced and comparatively distinct variety. 
Plant remarkably healthy and vigorous, often attaining a 
height or length of six or eight feet, and, in strong soil, of 
more than ten feet ; fruit pinkish-red, or rose-red, of large 
size, comparatively smooth and regular, flattened, remarkably 
solid and well filled to the centre, and, when cooked, yield- 
ing a large return in proportion to its bulk ; flesh firm, well 
flavored, with comparatively few seeds intermixed. In this 
last respect, not unlike the Seedless. 

When started at the same time, it ripens two weeks after 
the early varieties, and continues to yield in great abundance 
until the plants are destroyed by frost. It is considered one 
of the best sorts for cultivation for the market, and by many 
is preferred to all others for the garden. 

On the authority of a recent writer, the variety has already, 
to some extent, degenerated. Impure seed, or the influence 
of some peculiar locality, may have furnished grounds for the 
statement ; but if the variety is genuine or unmixed, it will, in 
almost any soil or exposure, commend itself by its hardiness, 
solidity, and great productiveness. 



TOMATO. 649 



Red Cherry-Tomato. 

A small, red Tomato, nearly spherical, and about half an 
inch in diameter. The fruit is produced in great profusion, 
in large bunches, or clusters ; but is comparatively of little 
value, on account of its small size. It is sometimes used as a 
preserve, and by some is esteemed for pickling. 



Red Plum-Tomato. 

Fruit bright-red or scarlet, oval, solid, an inch and a quar- 
ter or an inch and a half in depth, and about an inch in 
diameter ; flesh pink, or rose-red, mild and well flavored ; 
seeds comparatively few. 

The variety is remarkable for its symmetry and for its 
uniform size. When ripe, the fruit is not easily distinguished 
from some varieties of scarlet plums. It is hardy, early, and 
yields abundantly : but the fruit is , employed principally for 
pickling and preserving ; its small size rendering it of little 
value for stewing or for catchup. 

Mixed with the Yellow, they make a fine garnish, and are 
excellent for salad. 

Round Red. 

A small, round, red variety, measuring about an inch in 
diameter. It is one of the earliest of all the cultivated sorts, 
but of little value except for pickling «or preserving. 



Round Yellow. 

Of the size and form of the foregoing, differing only in 
color. 



82 



650 MISCELLANEOUS VEGETABLES. 



Seedless. 

Very similar to, if not identical with, the Perfected. Fruit 
almost rose-red, solid, and with comparatively few seeds. 



Tree-Tomato. Vil, Hov. Mas:. 

New Upright. Tomate de Laye. 

A new variety, raised from seed by Grcnier, gardener to 
M. de Fleurieux, at a place in France called Chateau de Laye 
(whence the name), and introduced by M. Vilmorin of 
Paris. 

It is distinct from all others ; rising quite erect to the height 
of two feet or upwards, with a stem of remarkable size and 
strength. The branches are not numerous, and comparatively 
short, usually eight or ten inches in length, — thus requiring 
no heading-in ; leaves not abundant, rather curled, much 
wrinkled, very firm, closely placed on the sturdy branches, 
and of a remarkably deep, shining-green color ; fruit bright- 
red, of large size, comparatively smooth, and well filled to the 
centre, — in many respects, resembling the Perfected, though 
more regular in form. 

From the peculiar, tree-like character of the plants, the 
variety is remarkably well adapted for cultivation in pots ; 
but its late maturity greatly impairs its value as a variety for 
forcing. It is a slow grower, tardy in forming and perfecting 
its fruit, and, for ordinary garden culture, cannot be recom- 
mended as being preferable to the Perfected and other earlier 
and much more prolific varieties. It has been described as 
strictly self-supporting : but, though the fruit is produced in 
a remarkably close and almost clasping manner about the 
sturdy stem and branches, its weight often brings the plants 
to the ground ; and consequently, in exposed situations, it 
will be necessary to provide stakes, or some similar means of 
support ; though the plants never exhibit the rambling, re- 
cumbent character of the Common Tomato. 



TOMATO. 651 



* White Tomato. 

Plant similar in habit to the Large Red ; fruit large, gene- 
rally ribbed, often irregular, but sometimes comparatively 
smooth. Its distinguishing characteristic is its color, which, 
if the fruit be screened by foliage or if grown in the shade, 
is almost clear white ; if much exposed to the sun, it as- 
sumes a yellowish tinge, much paler, however, than the Large 
Yellow. Flesh yellowish, more watery than that of the 
Large Red, and of a somewhat peculiar flavor, much esteemed 
by some, and unpalatable to others. 

The variety is hardy, remarkably productive, as early as 
the Large Red, and equally large and solid : but its color, 
before and after being cooked, is unattractive ; and it is rarely 
seen in the markets, and seldom cultivated for familv use. 



White's Extra Early. 
Early Red. Extra Early. 

A medium-sized Red variety, generally round, but frequently 
of an oval form, flattened, sometimes ribbed, but comparatively 
smooth, and, when fully matured, of a deeper color than the 
later Red sorts. Average specimens measure about two inches 
and a half in diameter, and an inch and a half in depth. 
The plants are moderately vigorous, and readily distinguished 
by their peculiar curled and apparently withering foliage. 

Flesh pale-red, quite firm, mild, not very seedy, and well 
filling the fruit, which is considerably heavier than the Apple- 
shaped. When cooked, it yields a much greater product, in 
proportion to its size, than the last-named and similar hollow- 
hearted varieties. Productive, and of good quality. 

Planted at the same time with the Common Red varieties, 
it will ripen about two weeks earlier. An excellent sort for 
the garden, and recommended for general cultivation. 

In ordey to retain this or any other early variety in its 



652 MISCELLANEOUS VEGETABLES, 

purity, seed for planting should be saved from the smoothest, 
best formed, and earliest ripened fruit. Few of the nume- 
rous kinds now cultivated possess much permanency of 
character ; and rapidly degenerate, if raised from seed taken 
from the scattered, irregular, and comparatively immature 
tomatoes remaining upon the plants at the close of the 
season. 

Yellow Cherry-Tomato. 

A yellow variety of the Red Cherry-tomato, — differing 
only in color. 

Quite showy, but of little value for culinary purposes. 

Yellow Pear-Shaped Tomato.' 
Yellow Fig-tomato. 
A sub- variety of the Red Pear-shaped, with a clear, semi- 
transparent, yellow skin and yellow flesh. Like the preced- 
ing, it is little used except for preserving and pickling. 

Yellow Plum -Tomato. 

A variety of the Red Plum, of the same size and form, 
and equally symmetrical ; distinguished only by the color of 
its skin, which is a fine, clear, transparent yellow. It is used 
principally for preserving ; its small size rendering it com- 
paratively valueless for use in any other form. 

When the two varieties are intermixed, the colors pre- 
sent a fine contrast ; and a basket of the fruit is quite a 
beautiful object. 



INDEX. 



INDEX. 



Agaricus campestris, 680. 
„ comatus, 585. 
„ deliciosus, 585. 
„ exquisitus, 585. 
„ Georgii, 585. 
„ oreades, 587. 
„ personatus, 586. 
„ prunulus, 586. 
Alecost, 416. 
Alexanders, 315. 

Perfoliate, 316. 
Alisanders, 315. 
Alkekengi, 592. 
Purple, 593. 
Tall, 593. 
Alliaceous Plants, 122. 
Allium ampeloprasum, 124. 
,, Ascalonicum, 143. 
„ cepa, 129. 
„ fistulosum, 147. 
„ porrum, 125. 
„ sativum, 123. 
„ schoenoprasum, 122. 
„ scorodoprasum, 143. 
Allspice, 429. 
Amaranthus, 287. 
Chinese, 287. 
Early, 288. 

Hantsi Shanghai, 288. 
Mirza, 288. 
American Brooklime, 316. 
American Garden-bean, 450. 
American Winter-cress, 403. 
Anethum graveolens, 418. 
Angelica, 406. 

„ archangelica, 406. 
Anise, 407. 

Annual Phytolacca, 169. 
Anthemis nobilis, 563. 

„ nobilis flore pleno, 563. 
Apium graveolens, 321. 

„ petroselinum, 430. 
Arrach, 296. 
Arachys hypogea, 556. 
Aromatic Nigella, 429. 
Artemesia abrotanum, 576. 
„ absynthium, 576. 



Artemesia dracunculus, 400. 
„ maritimum, 577. 

„ pontica, 577. 

Artichoke, 149. 

Camus de Bretagne, 153. 

Common, 152. 

Dark Red-spined, 152. 

Early Purple, 152. 

French, 152. 

Globe, 152. 

Green, 152. 

Green Globe, 152. 

Green Provence, 153. 

Gros Vert de Laon, 153. 

Laon, 153. 

Large Flat Brittany, 153. 

Large Round-headed, 152. 

Purple, 152. 

Purple Globe, 152. 

Purplish-red, 153. 

Violet, 152. 
Asparaginous Plants, 149. 
Asparagus, 153. 

Asperge d'AUemagne, 161. 

Battersea, 160. 

Deptford, 161. 

Dutch, 161. 

German, 161. 

Giant Purple-top, 161. 

Grayson's Giant, 161. 

Gravesend, 161. 

Green-top, 161. 

Mortlake, 161. 

Reading, 161. 

Red-top, 161. 
Asparagus officinalis, 153. 
Astragalus hamosus, 405. 
Atriplex hortensis, 296. 
Aviles Cabbage, 275. 
Balm, 409. 

Balsamita vulgaris, 416. 
Barbadoes Gooseberry, 592. 
Barbarea prsecox, 403. 
„ vulgaris, 403. 
Basella alba, 292. 

„ cordifolia, 292. 

„ rubra, 293. 



656 



INDEX. 



Basil, 410. 

Bush, 411. 

Common, 410. 

Fin Vert, 411. 

Fin Violet, 411. 

Grand Violet, 410. 

Green Bush, 411. 

Large Sweet, 410. 

Lettuce-leaved, 411. 

Purple, 410. 

Purple Bush, 411. 
Bean, American Garden, 450. 

Dwarf varieties, 450. 

Bagnolet, 451. 

Black-eved China, 452. 

Blue Pod, 458. 

Canada Yellow, 454. 

Canadian, 468. 

Chilian, 455. 

China, 460. 

Crescent-eyed, 455. 

Dun-colored, 456. 

Dwarf Case-knife, 459. 

Dwarf Cimeter, 459. 

Dwarf Cranberry, 457. 

Dwarf Horticultural, 458. 

Dwarf Sabre, 459. 

Dwarf Soissons, 460. 

Dwarf White Cranberry, 479. 

Dwarf Yellow, 472. 

Early China, 460. 

Early Mohawk, 464. 

Early Rachel, 461. 

Early Valentine, 462. 

Golden Cranberry, 463. 

Kidney, 478. 

Large' White Kidney, 478. 

Long Yellow Six-weeks, 464. 

Mohawk, 464. 

Newington Wonder, 465. 

Pea, 467. 

Pottawottomie, 468. 

Red-eyed China, 460. 

Red Flageolet, 469. 

Red-speckled, 469. 

Refugee, 470. 

Rice, 471. 

Rob-Roy, 472. 

Round American Kidney, 454, 463. 

Round Yellow, 472. 

Round Yellow Six-weeks, 472. 

Roval Dwarf, 478. 

Scarlet Flageolet, 469. 

Scarlet Swiss, 474. 

Six- weeks, 464. 

Solitaire, 473. 

Swiss Crimson, 474. 

Tampico, 47"). 

Thousand to One, 470. 

Turtle-soup, 475. 

Valentine, 462. 

Variegated Dwarf Prague, 45S. 

Victoria, 476. 

White's Early, 476. 

White Egg, 171'. 



American Garden (continued). 

White Flageolet, 477. 

White Kidney, 478. 

White Marrow, 479. 

White Marrowfat, 479. 

Yellow-eyed China, 480. 

Yellow Flageolet, 464. 

Yellow Six-weeks, 464. 
Beans, Running or Pole, 481. 

Algerian, 484. 

Asparagus, 494. 

Butter, 484. 

Carolina, 499. 

Carolina Sewee, 499. 

Case-knife, 481. 

Cimeter, 490. 

Corn, 482. 

1)' Alger, 484. 

Green Lima, 496. 

Horticultural, 483. 

Indian Chief, 484. 

Lima, 495. 

London Horticultural, 483. 

Long-podded Dolichos, 494. 

Marbled Prague, 483. 

Mottled Cranberry, 485. 

Mottled Lima, 497. 

Mottled Prolific, 485. 

Mottled Sieva, 500. 

Painted Lady-runner, 499. 

PreMhomme, 486. 

Princess, 487. 

Red Cranberry, 487. 

Red Orleans, 488. 

Rhode-Island Butter, 489. 

Saba, 499. 

Sabre, 490. 

Scarlet Orleans, 488. 

Scarlet-runner, 497. 

Sieva, 499. 

Small Lima, 499. 

Soissons, 491. 

Wax, 484. 

West-Indian, 499. 

White Cranberry, 491. 

White-runner, 499. 

Wild-goose, 492. 

Yellow Cranberry, 493. 
Bean, English, 503. 

Bog, 505. 

Cluster, 505. 

Dark-red, 50'.'. 

Dutch Long Pod, 505. 

Dwarf Fan, 505. 

Early Dwarf, 505. 

Early Dwarf Crimson-seeded, 505. 

Early Long Pod, 508. 

Early Malta, 606. 

Parly Mazagan, 5n>;. 

Evergreen Long Pod, 506. 

Green China, 507. 

Green Genoa, 5ot;. 

Green Julienne, 507. 

Green Long Pod, 506. 

Green Nonpareil, 506. 



INDEX. 



65' 



Bean, English (continued). 

Green Windsor, 507. 

Hang-down Long Pod, 608. 

Horse-bean, 503, 507. 

Johnson's Wonderful, 508. 

Kentish Windsor, 511. 

Large Toker, 510. 

Lisbon, 508. 

Long-podded, 508. 

Marshall's Early Dwarf Prolific, 508. 

Mumford, 511. 

Purple, 510. 

Red-blossomed, 509. 

Red Windsor, 509. 

Royal Dwarf Cluster, 509. 

Sandwich, 508. 

Scarlet-blossomed, 509. 

Scarlet Windsor, 509. 

Scotch, 507. 

Sword Long Pod, 508. 

Taylor's Large Windsor, 511. 

Toker, 507, 510. 

Turkey Long Pod, 508. 

Vilmorin's Dwarf Red-seeded, 505. 

Violet, 510. 

Violette, 510. 

White-blossomed Long Pod, 510. 

White Broad Windsor, 511. 

Windsor, 511. 

Wrench's Improved Windsor, 511. 
Bean, French, 450. 
Bean, Kidney, 450. 
Beet, 1. 

Bark-skinned 6. 

Barrott's New Crimson, 7. 

Bassano, 7. 

Betterave Blanche, 17. 

Betterave Globe Rouge, 16. 

Betterave Jaune Globe, 19. 

Cattell's Dwarf Blood, 8. 

Common Long Blood, 13. 

Cow-horn Mangel Wurzel, 8. 

Cow-horn Scarcity, 8. 

Disette Blanche a Collet Verte, 14. 

Disette d' Allemagne, 10. 

Disette Hative, 8. 

Dwarf Blood, 11. 

Early Blood Turnip-rooted, 9. 

Early Flat Bassano, 7. 

Early Half Long Blood, 11. 

Early Mangel Wurzel, 8. 

Early Scarcity, 8. 

Early Turnip Beet, 9. 

Fine Dwarf Red, 11. 

German Red Mangel Wurzel, 10. 

German Yellow Mangel Wurzel, 11. 

Green Mangel Wurzel, 11. 

Green-top White Sugar, 14. 

Half Long Blood, 11. 

Improved Long Blood, 12. 

Jaune d' Allemagne, 11. 

Jaune Grosse, 15. 

Long Blood. 13. 

Long Red Mangel Wurzel, 13. 

Long Smooth Blood, 12. 



Beet (continued). 

Long White Green-top Mangel Wur- 
zel, 14. 

Long White Mangel Wurzel, 14. 

Long Yellow Mangel Wurzel, 15. 

Marbled Field, 13. 

Oak Bark-skinned, 6. 

Pine-apple Short-top, 15. 

Red Castelnaudary, 16. 

Red Globe Mangel Wurzel, 16. 

Red Mangel Wurzel, 13. 

Rouge de Whyte, 18. 

Rouge Nain, 11. 

Rouge Plate de Bassano, 7. 

Serpent-like, 8. 

Turnip-rooted Bassano, 7. 

White Globe Mangel Wurzel, 17. 

White Silesian, 17. 

White Sugar, 17. 

White Turnip-rooted, 18. 

Whyte's Dark Crimson, 18. 

Wyatt's Dark Crimson, 18. 

Yellow Castelnaudary, 19. 

Yellow Globe Mangel Wurzel, 19. 

Yellow Turnip-rooted, 20. 
Beet, Leaf, 289. 
Beet, Sea, 302. 
Belle-Isle Cress, 403. 
Bene-plant, 561. 

Biformed-leaved, 562. 

Oval-leaved, 562. 

Trifid-leaved, 562. 
Beta cicla, 289. 
„ maritima, 302. 
„ vulgaris, 1. 
Black Cumin, 429. 
Black Nightshade, 288. 
Black Oyster-plant, 95. 
Black Salsify, 95. 
Blitum Bonus Henricus, 313. 
Boletus edulis, 587. 

„ scaber, 587. 
Borage, 412. 

Blue-flowering, 412. 

Red-flowering, 412. 

Variegated, 412. 

White-flowering, 412. 
Borago officinalis, 412. 
Borecole, or Kale, 229. 

Asparagus, 231. 

Branchu du Poitou, 236. 

Buda, 231. 

Cabbaging, 231. 

Canada Dwarf Curled, 233. 

Caulet de Flanders, 233. 

Cesarean, 232. 

Cesarean Cabbage, 232. 

Chou a Faucher, 233. 

Chou a Mille Tetes, 236. 

Chou Cavalier, 232. 

Chou de Lannilis, 234. 

Chou Prise" de Naples, 234. 

Chou Frise Prolifere, 232. 

Chou Moellier, 234. 

Chou Palmier, 235. 



83 



658 



INDEX. 



Borecole, or Kale (continued). 

Chou vivace tie Daubenton, 232. 
Coxcomb, 232. 
Cow-cabbage, 232. 
Curled Brown 235. 
Curled Proliferous, 232. 
Daubenton's Creeping, 232. 
Dwarf Feather, 231. 
Dwarf Curled, 233. 
Dwarf Curlies, 233. 
Dwarf Green Curled, 233. 
Field Cabbage, 233. 
Field Kale, 233. 
Flanders, 233. 
Frise" a. Fied Court, 233. 
Frise' Grand du Nord, 236. 
Fris<* Panache, 237. 
Frise Rouge Grand, 235. 
Green Marrow-stem, 234. 
Green Scotch, 233. 
Imperial Hearting, 231. 
Lannilis, 234. 

Lannilis Tree-cabbage, 234. 
Manchester, 231. 
Neapolitan, 234. 
Neapolitan Curled, 234. 
Oak-leaved, 231. 
Palm, 235. 
Purple, 235. 
Red, 235. 

Red Marrow-stem, 236. 
Red-stalked, 236. 
Russian, 231. 
Tall Green, 236. 
Tall Green Curled, 236. 
Tall German Greens, 236. 
Tall Purple, 235. 
Tall Scotch, 236. 
Thousand-headed, 236. 
Tree-cabbage, 232. 
Variegated, 237. 
Variegated Canadian, 237. 
Variegated Coxcomb, 237. 
Woburn Perennial, 237. 
Bottle Gourd, 179, 180. 
Brassica campestris, 394. 

„ campestris Ruta-baga, 86. 

,, caulo rapa, 38. 

„ chinensis, 276. 

„ eruca, 395. 

„ napa, 393. 

„ oleracea, 238, 249, 251. 

„ oleracea bullata, 277. 

„ oleracea sabellica, 229. 

,, praecox, 394. 

„ rapa, 104, 393. 
Brassicaceous Plants, 229. 
Broccoli, 238. 

Adam's Early White, 247. 
Ambler's Early White, 241. 
Asparagus, 242. 
Autumn White, 243. 
Autumnal Cape, 244. 
Bath White, 244. 
Blue Cape, 246. 



Broccoli (continued). 
Brimstone, 247. 
Cauliflower, 247. 
Chappell's Large Cream. 241. 
Chappell's New Cream, 'ill. 
Covent-Garden Market, 247. 
Cream-colored, 246. 
Danish, 241. 
Devonshire White, 243. 
Dilliston's Late White, 245. 
Dwarf Brown Close-headed, 242. 
Dwarf Danish, 245. 
Dwarf Roman, 244. 
Dwarf Swedish, 245. 
Karly Branching, 242. 
Early Gem, 245. 
Early Purple, 242. 
Karly Purple Cape, 246. 
Earlv Purple Sprouting, 242. 
Early White, 243, 247. 
Karly White Cornish, 246. 
Edinburgh Sulphur, 247. 
Kllertson's Gigantic Late White, 243. 
Kllertson's Mammoth, 243. 
Fine Karly White, 243. 
Fine Late Sulphur, 247. 
Frogmore Protecting, 243. 
Gem, 245. 
Gillespie's, 243. 
Gill's Yarmouth White, 217. 
Grange's Cauliflower, 247. 
Grange's Early Cape, 246. 
Grange's Early Cauliflower, 244. 
Grange's Karly White, 244. 
Green Cape, 244. 
Green Close-headed Winter, 244. 
Hammond's White Cape, 244. 
Hampton Court, 245. 
Hopwood's Karly White, 244. 
Howden's Superb Purple, 246. 
Imperial Early White, 247. 
Invisible, 244. 
Invisible Late White, 245. 
Italian Purple, 245. 
Italian Sprouting, 242. 
Kent's Late White, 246. 
Kidderminster, 245. 
Knight's Protecting, 245. 
Lake's (Jem, 246. 
Late Brimstone, 247. 
Late Danish, 241. 
Late Dwarf Purple, 245. 
Late Green, 241, 244. 
Late Willcove, 248. 
Maher's Hardy Cape, 241. 
Mailer's New Dwarf, 246. 
Marshall's Karlv White, 241. 
Miller's Dwarf, 246. 
Miller's Late White, 246. 
Mitchell's Ne Plus Ultra, 246. 
MitohinBon's Early White, 246. 
Mitchinson'a Penzance, 246. 
Naples White, 247. 
Neapolitan White, 247. 
North's Karly Purple, 242. 



INDEX. 



659 



Broccoli (continued). 

Portsmouth, 246. 

Purple Cape, 246. 

Purple Silesian, 246. 

Siberian, 241, 244. 

Snow's Spring White, 247. 

Snow's Superb White Winter, 247. 

Southampton, 246. 

Sulphur, 247. 

Walcheren, 248. 

Ward's Superb, 248. 

Waterloo Late White, 245. 

White Cape, 248. 

Willcove, 248. 
Brook-lime, 316. 

American, 316. 
Brussels Sprouts, 249. 

Dwarf, 250. 

Giant, 250. 

Tall, 250. 
Buckshorn Plantain, 317. 
Burnet, 318. 

Hairy-leaved, 319. 

Large-seeded, 319. 

Smooth-leaved, 319. 
Cabbage, 251. 

American Drumhead, 258. 

American Green Glazed, 258. 

Atkins's Matchless, 252. 

Barnes's Early, 253. 

Barnes's Early Dwarf, 253. 

Bergen Drumhead, 253. 

Champion of America, 253. 

Chou de Vaugirard, 265. 

Coeur de Bceuf Petit, 262. 

Dwarf Battersea, 254. 

Early Battersea, 254. 

Early Cornish, 254. 

Early Drumhead, 255. 

Early Dutch Drumhead, 256. 

Early Dutch Twist, 255. 

Early Dwarf Battersea, 254. 

Early Hope, 255. 

Early Low Dutch, 256. 

Early Nonpareil, 256. 

Early Sugar-loaf, 256. 

Early Wakefield, 257. 

Early York, 257. 

East Ham, 258. 

Great American, 253. 

Green Glazed, 258. 

Large Bergen, 253. 

Large Flat Dutch, 261. 

Large French Ox-heart, 260. 

Large German Drumhead, 253. 

Large Late Drumhead, 258. 

Large Ox-heart, 260. 

Large York, 259. 

Marblehead Mammoth Drumhead, 
260. 

Mason, 260. 

Paignton, 254. 

Penton, 254. 

Pentonville, 254. 

Pointed-head, 265. 



Cabbage (continued). 

Pomeranian, 261. 

Premium Flat Dutch, 261. 

Quintal, 253. 

Shilling's Queen, 262. 

Small Ox-heart, 262. 

St. Denis, 262. 

Stone-mason, 263. 

Suttons's Dwarf Comb, 264. 

Vannack, 264. 

Vaugirard, 265. 

Waite's New Dwarf, 265. 

Winnigstadt, 265. 
Cabbage: Red Varieties, 266. 

Chou Noiratre d' Utrecht, 267. 

Early Blood-red, 266. 

Early Dwarf-red, 266. 

Large Red Dutch, 266. 

Small Red, 266. 

Superfine Black, 267. 

Utrecht Red, 267. 
Calabash, or Common Gourd, 179. 

Bottle Gourd, 179, 180. 

Courge Massue d'Hercule, 180. 

Courge Poire a Poudre, 181. 

Courge Siphon, 181. 

Hercules Club, 180. 

Powder-horn, 181. 

Siphon, 181. 
Calendula officinalis, 425. 
Camomile, 563. 

Common, 563. 

Double-flowering, 563. 

Campanula rapuuculus, 84. 
Capsicum, 616. 
Capucine, 388. 

Dwarf, 390. 
Caraway, 413. 
Cardamine pratensis, 344. 
Cardoon, 162. 

Artichoke-leaved, 16C. 

Blood-ribbed, 166. 

Cardon de Tours, 166. 

Common, 165. 

D'Espagne, 165. 

Lance-leaved, 166. 

Large Purple, 166. 

Large Smooth, 165. 

Large Spanish, 165. 

Large Tours Solid, 166. 

Plein Inerme, 165. 

Puvis, 16"6. 

Puvis de Bourg, 166. 

Red, 166. 

Red-stemmed, 166. 

Smooth Large Solid, 165. 

Tours, 166. 
Carolina Potato, 99. 
Carrot, 20. 

Altrincham, 23. 

Altringham, 23. 

Blanche des Vosges, 29. 

Blood Red, 29. 

Common White, 28. 

Dutch Horn, 25. 



660 



IXDEX. 



Carrot {continued). 

Earliest Short Forcing Horn, 24. 

Early Forcing Horn, 24. 

Early Frame, 24. 

Early Half Long Scarlet, 25. 

Early Horn, 25. 

Early Scarlet Horn, 25. 

Early Short Dutch, 25. 

Early Short Scarlet, 24. 

Flander's Large Pale Scarlet, 26. 

Flander's Pale-red, 26. 

Green-top White, 30. 

Half-long Red, 25. 

James's Scarlet, 28. 

Long Lemon, 27. 

Long Orange, 26. 

Long Red, 28. 

Long Red Altringham, 23. 

Long Red Belgian, 27. 

Long Red Brunswick, 30. 

Long Surrey, 28. 

Long White, 28. 

Long Yellow, 27. 

New Intermediate, 28. 

Purple, 29. 

Short White, 29. 

Studley, 30. 

Transparent White, 31. 

Violette, 29. 

White Belgian, 30. 

White Belgian Horn, 31. 

Yellow Belgian, 27. 

Yellow Green-top Belgian, 27. 
Carthamus tinctorius, 575. 
Carum carui, 413. 
Caterpillar, 319. 

Common, 320. 

Furrowed, 320. 

Grosse, 320. 

Hairy, 321. 

Prickly, 321. 

Rayde, 320. 

Small, 321. 

Velue, 321. 

Villous, 321. 
Cauliflower, 267. 

Early Levden,271. 

Early London, 270. 

Early Paris, 270. 

Erfurt's Early, 270. 

Erfurt's Extra Early, 270. 

Fitch's Early London, 270. 

Large Asiatic, 270. 

Legge's Walcheren Broccoli, 271. 

Le Normand, 271. 

London Particular, 270. 

Mitchell's Hardy Early, 271. 
Stadthold, 271." 
Waite's Alma, 271. 
Walcheren, 271. 
Wellington, 272. 
Celeriac, 331. 

Curled-leaved, 332. 
Early Erfurt, 332. 
Frise, 332. 



Celeriac (continued). 

Rave d'Frfurt, 332. 
Celery, 321. 

a couper, 329. 

Boston-Market, 326. 

Cole's Superh Red, 326. 

Cole's Suberb White, 326. 

Dwarf-curled White, 326. 

Early Dwarf Solid White, 327. 

Fine White Solid, 330. 

Giant Patagonian, 327. 

Giant White, 330. 

Italian, 327. 

Laing's Improved Mammoth Red, 327. 

Large Upright, 327. 

Lion's Paw, 330. 

Manchester Red, 328. 

Manchester Red Giant, 328. 

Nain Fris£, 326. 

New Large Purple, 328. 

New Large Red, 328. 

Nutt's Champion White, 328. 

Plein Blanc, 330. 

Plein Blanc Court Hatif, 327. 

Prussian, 330. 

Red Solid, 328. 

Seymour's Superb White Solid, 328. 

Seymour's White Champion, 329. 

Shepherd's Giant Red, 329. 

Shepherd's Red, 329. 

Small Dutch, 329. 

Sutton's White Solid, 329. 

Tours Purple, 328. 

Turc, 330. 

Turkey, 330. 

Turkish Giant Solid, 330. 

Violet de Tours, 328. 

Wall's White, 330. 

White Lion's Paw, 330. 

White Solid, 330. 
Chserophyllum bulbosum, 31. 

„ cerefolium, 333. 

Champignon, 580. 
Chardon, 162. 
Chardoon, 162. 
Chenille, 319. 
Chenopodium quinoa, 301. 
Chervil, 333. 

Common, 333. 

Curled, 333. 

Double-curled, 333. 

French, 333. 

Frisi', 333. 

Frizzled-leaved, 333. 

Parsnip, 31. 

Plain-leaved, 333. 

Sweet-scented, 399. 

Turnip-rooted, 31. 
Chicoory, 3o4. 

Brunswick Large-rooted, 337. 

Coffee, 336. 

Improved, 335. 

Improved Variegated, 836. 

Large-rooted, 336. 

Magdebourg Large-rooted, 337. 



INDEX. 



661 



Chiccory (continued). 

Sauvage amelior^e, 335. 

Spotted, 336. 

Turnip-rooted, 336. 

Variegated, 336. 
Chickling Vetch, 502. 

White-flowered, 503. 
Chick-pea, 501. 

Red, 502. 

White, 502. 

Yellow, 502. 
Chinese Amaranthus, 287. 

„ Cabbage, 275, 276. 

„ Potato, 32. 

„ Spinach, 287. 
Chives, 122. 
Chufa, 34. 
Ciboule, 147. 
Cicer arietinum, 501. 
Cichorium endivia, 347. 
„ intybus, 334. 

Cive, 122. 
Clary, 414. 

Sage, 414. 
Clavaria, 587. 
Climbing Nightshade, 292. 
Cochlearia armoracia, 356. 
„ officinalis, 397. 

Cole-seed, 393. 
Colewort, 272. 

Rosette, 273. 
Collards, 272. 
Collet, 272. 
Coltsfoot, 564. 
Colza, 394. 
Concombre chat£, 178. 

des prophetes, 179. 
Convolvulus batatus, 99. 
Corchorus, 338. 

„ olitorius, 338. 

Corette potagere, 338. 
Coriander, 415. 
Coriandrum sativum, 415. 
Corn, 594. 
Corn : Garden varieties, 594. 

Adam's Early White, 594. 

Black Sweet, 594. 

Burr's Improved, 595. 

Burr's Sweet, 595. 

Darling's Early, 596. 

Darling's Early Sweet, 596. 

Early Jefferson, 596. 

Golden Sweet, 597. 

Golden Sugar, 597. 

Old-Colony, 597. 

Parching Corn, white kernel, 598. 

Pop Corn, 598. 

Pop Corn, yellow, 599. 

Red-cob Sweet, 599. 

Rice, Red Kernel, 600. 
„ White Kernel, 600. 
„ Yellow Kernel, 600. 

Slate Sweet, 594. 

StowelPs Evergreen, 601. 

Stowell's Evergreen Sweet, 601. 



Corn (continued). 

Turkey Wheat, 601. 

Tuscarora, 601. 

Twelve-rowed Sweet, 602. 
Corn : Field varieties, 602. 

Brown, 605. 

Canada Yellow, 602. 

Dutton, 603. 

Early Canada, 602. 

Early Dutton, 603. 

Hill, 604. 

Illinois White, 605. 

Illinois Yellow, 605. 

Improved King Philip, 605. 

King Philip, 605. 

New-England Eight-rowed, 606. 

Old-Colony Premium, 604. 

Parker, 607. 

Smutty White, 604. 

Southern White, 607. 

Southern Yellow, 607. 

Webster, 604. 

Western White, 605. 

Western Yellow, 605. 

White Horse-tooth, 607. 

Whitman, 604. 

Whitman Improved, 604. 

Yellow Horse-tooth, 607. 
Corn Salad, 339. 

Common, 340. 

Italian, 340. 

Large Round-leaved, 340. 

Large Seeded Round, 340. 
Costmary, 416. 

Hoary-leaved, 417. 
Couve Tronchuda, 273. 

„ a Cotes Blanches, 275. 

„ Dwarf, 274. 

„ Fringed, 275. 

„ Large-ribbed, 273. 

„ White-ribbed, 275. 
Crambe maritima, 283. 
Cress, or Peppergrass, 341. 

Broad-leaved, 342. 

Common, 342. 

Curled, 342. 

Garnishing, 342. 

Golden, 343. 

Normandy Curled, 343. 

Plain-leaved, 342. 
Crithmum maritimum, 396. 
Crummock, 97. 
Cuckoo Flower, 344. 

Double Purple Flowering, 344. 

Double White Flowering, 344. 

Purple, 344. 

White, 344. 
Cucumber, 170. 

Carter's Superior, 174. 

Conqueror of the West, 174. 

Cuthill's Black Spine, 174. 

Doctor, 174. 

Early Cluster, 172. 

Early Green Cluster, 172. 

Early Frame, 173. 



662 



INDEX. 



Cucumber (continued). 

Early Long Green Prickly, 17G. 

Early Russian, 173. 

Early Short Green Prickly, 177. 

Early White-spined, 177." 

Eggleston's Conqueror, 174. 

Egyptian, 178. 

Extra Long Green Turkey, 176. 

Flanigan's Prize, 174. 

Globe, 179. 

Hairy, 178. 

Hunter's Prolific, 174. 

Improved Sion House, 174. 

Irishman, 175. 

Jamaica, 199. 

London Long Green, 173. 

Long Green Prickly, 176. 

Long Green Turkey, 176. 

Long Prickly, 176. 

Lord Kenyon's Favorite, 175. 

Manchester Prize, 175. 

Nepal, 175. 

New- York Market, 177. 

Norman Stitchworth-park Hero, 175. 

Old Sion House, 175. 

Prize-fighter, 175. 

Rifleman, 175. 

Ringleader, 175. 

Roman Emperor, 175. 

Round-leaved Egyptian, 178. 

Serpent, 206. 

Short Green, 173. 

Short Green Prickly, 177. 

Short Prickly, 177. 

Snake, 206. 

Southgate, 175. 

Sponge, 198. 

Underwood's Short Prickly, 177. 

Victory of Bath, 175. 

West-Indian, 199. 

White Spanish, 177. 

White-spined, 177. 
Cucumis acutangulus, 198. 
„ anguria, 199. 
„ chate, 178. 
,, flexuosus, 206. 
„ melo, 183. 
„ prophetarum, 179. 
„ sativus, 170. 
Cucurbita aurantiaca, 212. 
„ citrullus, 192. 

„ lagenaria, 179. 

„ maxima, 219. 

„ ovifera, 210. 

„ piliformis, 222. 

„ pepo, 200. 

,, verrucosa, 208. 

Cucurbitaceous Plants, 170. 
Cultivated Lathyrus, 502. 
Cumin, 417. 

,, cyminum, 417. 
Cynara cardunculus, 1G2. 
Cynarus Bcolymus, 149. 
Cyperns esculentus, 34. 
Dandelion, 846. 



Daucus carota, 20. 
Deppe's Oxalis, 43. 
Dill, 418. 

Dioscorea batatas, 32. 
Dolichos sesquipedalis, 494. 
Earth Almond, 34. 
Earth Nut, 556. 
Eatable-podded Pease, 552. 
Eatable-rooted Pea, 103. 
Edible Cyperus, 34. 
Egg-plant, 607. 

American Large Purple, 609. 

Chinese Long White, 609. 

Guadaloupe Striped, 610. 

Large Round Purple, 611. 

Long Purple, 610. 

New- York Improved, 610. 

Round Purple, 611. 

Scarlet-fruited, 611. 

White, 611. 
Egyptian Cucumber, 178. 
Egyptian Pea, 501. 
Elecampane, 565. 
Endive, 347. 
Endives, Batavian, 349. 

Broad-leaved, 349. 

Common Yellow, 349. 

Curled, 350. 

Large, 350. 

Lettuce-leaved, 351. 

Scarolle Blonde, 351. 

Scarolle Courte, 351. 

Scarolle Grande, 350. 

Small, 351. 

White, 351. 
Endives, Curled, 351. 

Chicoree Fris^e de Ruflfec, 354. 
„ Mousse, 355. 

Dutch Green Curled, 352. 

Early Fine Curled Rouen, 354. 

Ever-blanched, 355. 

Green Curled, 352. 

Green Curled Summer, 352. 

Italian Green Curled, 353. 

Large Green Curled, 353. 

Long Italian Green, 353. 

Picpus Fine Curled, 354. 

Rull'ec Curled, 354. 

Small Green Curled, 352. 

Staghorn, 354. 

Triple-curled Moss, 355. 

White Curled, 355. 

Winter Moss, 856. 
English Bean, 503. 
English Turnip, 104. 
Ervum lens, 612. 

„ monanthos, 513. 
Esculent Roots, 1. 
Evening Primrose, 35. 
Faber vulgaris arvensis, 507. 
Fedia cornucopia?, 401. 
Fennel, 419. 

Bitter, 420. 

Common, 420. 

Dark Green-leaved, 420. 



INDEX. 



663 



Fennel (continued). 

Florence, 420. 

Italian, 420. 

Malta, 421. 

Sweet, 421. 

Sweet Azorian, 420. 
Fetticus, 339. 
Finochio, 420. 
Fceniculum dulce, 420. 

„ officinale, 421. 

,. vulgare, 420. 

Four Spices, 429. 
French Bean, 450. 
French Spinach, 296. 
French Turnip, 86. 
Garden Bean, American, 450. 
Garden Bean, English, 503. 
Garden Patience, 299. 
Garden Picridium, 390. 
Garden Rocket, 395. 
Garget, 168. 
Garlic, 123. 

Common, 123. 

Early Pink, 124. 

Early Rose, 124. 

Great-headed, 124. 
German Rampion, 35. 
Gherkin, 199. * 
Globe Cucumber, 179. 
Glycyrrhiza glabra, 567. 
Golden Samphire, 397. 
Good King Henrv, 313. 
Goosefoot, 301, 3*13. 
Gourd, 179. 
Green Mint, 444. 
Ground Bean, 556. 
Ground Cherry, 592. 

„ Purple, 593. 

„ Tall, 593. , 

Ground Nut, 556. 
Gumbo, 614. 
Hairy Cucumber, 178. 
Haricot, 450. 

Hedeoma pulegioides, 569. 
Helianthus annuus, 632. 
„ Indicus, 632. 

„ tuberosus, 36. 

Herb Patience, 299. 
Hibiscus esculentus, 614. 
Hoarhound, 566. 
Hoosung, 168. 
Hop, 167. 

Horse-bean, 503, 507. 
Horse-radish, 356. 
Hamulus lupulus, 167. 
Hyssop, 566. 

Blue-flowering, 566. 

Common, 566. 

Red-flowering, 567. 

White-flowering, 567. 
Hvssopus officinalis, 566. 
Indian Cress, 388. 
Inula crithmifolia, 397. 

„ helenium, 565. 
Ipomcea batatas, 99. 



Jamaica Cucumber, 199. 
Japanese Yam, 32. 
Jerusalem Artichoke, 36. 

Common White, 37. 

Purple-skinned, 38. 

Red-skinned, 38. 

Yellow-skinned, 38. 
Kale (see " Borecole"), 229. 
Kidnev-bean, 450. 
Kohl Rabi, 38. 

Artichoke-leaved, 40. 

Cut-leaved, 40. 

Early Dwarf White, 40. 

Early Purple Vienna, 40. 

Early White Vienna, 40. 

Green, 41. 

Purple, 41. 

White, 41. 
Lactuca intybacea, 382. 

„ perennis, 383. 

„ quercina, 3S3. 

„ sativa, 357. 
Lamb's Lettuce, 339. 
Large-ribbed Borecole, 273. 
Large Stinging Nettle, 293. 
Lathy rus sativus, 502. 

„ tuberosus, 103. 
Lavender, 422. 

Blue-flowering, 423. 

Broad-leaved, 423. 

Common, 423. 

Narrow-leaved Blue-flowering, 423. 

Narrow-leaved White-flowering, 423. 

Spike, 423. 
Lavendula spica, 422. 
Leaf-beet, or Swiss Chard, 289. 

a Carde Rouge, 291. 

Carde Jaune, 291. 

Common, 291. 

Curled, 291. 

Great White, 292. 

Green, 291. 

Large-ribbed Curled, 291. 

Large-ribbed Scarlet Brazilian, 291. 

Large-ribbed Silver, 292. 

Large-ribbed Yellow Brazilian, 291. 

Red-stalked, 291. 

Sea-kale, 292. 

Silver-leaf, 292. 

Swiss Chard, 292. 

Yellow-stalked, 291. 
Leek, 125. 

Broad Flag, 127. 

Common Flag, 126. 

Edinburgh Improved, 127. 

English Flag, 127. 

Gros Court, 127. 

Gros de Rouen, 127. 

Jaune du Poitou, 128. 

Large Flag, 127. 

Large Rouen, 127. 

Little Montagne, 127. 

London Flag, 127. 

Long Flag, 126. 

Musselburgh, 127. 



664 



INDEX. 



Leek (continued). 

Proliferous, 128. 

Scotch Flap;, 127. 

Small Early Netherland, 128. 

Small Summer Brabant, 128. 

Yellow Poitou, 128. 
Leak-lea veil Salsify, 92. 
Leguminous Plants, 450. 
Lentil, 512. 

Canada, 558. 

Common, 512. 

Green, 513. 

Large, 51$. 

One-flowered, 613. 

Petite, 514. 

Red, 514. 

Small, 514. 

Verte du Puv, 513. 

Yellow, 512.* 

of Spain, 502. 
Leontodon taraxacum, 345. 
Lepidium sativum, 341. 
Lettuce, 357. 
Lettuces, Cabbage, 361. 

American Brown Dutch, 375. 

Black-seeded Gotte, 363. 

Blond Versailles, 373. 

Boston Curled, 364. 

Brown, 370. 

Brown Batavian, 861. 

Brown Dutch, Black-seeded, 361. 

Brown Silesian, 361. 

Brown Winter, 362. 

Button, 372. 

Capuchin, 372. 

Curled, 364. 

De Malte, 369. 

Drumhead, 369, 374. 

Early Cape, 362. 

Early Dwarf Dutch, 365. 

Early Frame, 365. 

Early Simpson, 363. 

Early White Spring, 363. 

Endive-leaved, 364. 

English Endive-like Curled-leaved, 
364. 

Gotte lente h Monter, 371. 

Green Ball, 372. 

Green Curie. 1, 864. 

Green Dutch, 365. 

Green Winter, 365. 

Grosse Brune Paresseuse, 367. 

Hammersmith Hardy, 365. 

Hardy Green Hammersmith, 365. 

Hardy Hammersmith, 372. 

Hardy Winter Cabbage, 365. 

Hative de Simpson, 363. 

Ice, 366, 369. 

Ice Cos, 369. 

Imperial Head, 366. 

India, 367. 

Laitue Chicor^e, 364. 

Large Brown Cabbage, 367. 

Large Brown Winter, 862. 

Large Drumhead, 374. 



Lettuces, Cabbage (continued). 

Large Golden Summer, 376. 

Large Gray, 367. 

Large India, 367. 

Large Bed, 368. 

Large Winter, 368. 

Large White, 371. 

Madeira, 368. 

Malta, 369. 

Mammoth, 367. 

Marseilles, 361. 

Mogul, 367. 

Morine, 365. 

Naples, 369. 

Neapolitan, 369. 

Palatine, 370. 

Passion, 368. 

Red-bordered, 373. 

Rouge Charteuse, 368. 

Royal, 371. 

Royal Cape, 362. 

Sanguine a Graine Blanche, 370. 

Sanguine a Graine Noire, 370. 

Spanish, 374. 

Spotted, Black-seeded, 370. 

Spotted, White-seeded, 370. 

Stone Tennis-ball, 371. 

Sugar, 371, 373. * 

Summer Blond, 371. 

Summer Cabbage, 371. 

Summer Cape, 362. 

Swedish, 373. 

Tennis-ball, 372. 

Turkey Cabbage, 366, 373. 

Union, 366. 

Versailles, 373. 

Victoria, 373. 

White, 369. 

White Batavfcin, 374. 

White Dutch, 375. 

White Gotte, Black-seeded, 374. 

White Gotte, White-seeded, 374. 

White Silesian, 374. 

White Stone Cabbage, 375. 

White Tennis-ball, 374. 

Yellow-seeded Brown Dutch, 375. 
Lettuces, Cos, 376. 

Adv's Fine Large, 378. 

a Feuille de Chene, 380. 

Aleppo, 380. 

Alphange, Black-seeded, 376. 

Alphange, White-seeded, 376. 

Artichoke-leaved, 377. 

Bath, 378. 

Bath Green. 377. 

Bearfield, 378. 

Bloody, 380. 

Brown, 378. 

Endive-leaved, 382. 

Florence, Black-seeded, 376. 

Florence, White-seeded, 376. 

Gray Paris, 378. 

Green Paris, 378. 

Green Winter, 379. 

Kensington, 37*. 



INDEX. 



665 



Lettuces, Cos {continued). 

London White, 382. 

Magnum Bonum, 376. 

Monstrous Brown, 379. 

Oak-leaved, 380, 383. 

Panach^e a Graine Noire, 380. 

Perennial, 383. 

Red-spotted, 380. 

Red Winter, 380. 

Spinach Lettuce, 383. 

Spotted, Black-seeded, 380. 

Spotted, White-seeded, 381. 

Sutton's Berkshire Brown, 378. 

Sutton's Superb Green, 378. 

Sutton's Superb White, 382. 

Two-headed, 379. 

Waite's White, 381. 

Wellington, 378. 

White Brunoy, Black-seeded, 381. 

White Brunov, White-seeded, 381. 

White Paris, "382. 

White-seeded Brown, 378. 

Wood's Improved Bath, 378. 
Licorice, 567. 

Ligusticum levisticum, 424. 
Lima Bean, 495. 

Green, 496. 
Long-podded Dolichos, 494. 
Lotus tetragonolobus, 559. 
Lovage, 424. 
Love-apple, 639. 
Lupine, 514. 

White, 515. 

Yellow, 515. 
Lupinus albus, 515. 

„ luteus, 515. 
Mache, 339. 
Madras Radish, 384. 
Malabar Nightshade, 292. 

Baselle Blanche, 292. 

Baselle Rouge, 293. 

Large-leaved Chinese, 292. 

Red, 293. 

Tres Large Feuille de Chine, 292. 

White, 292. 
Malabar Spinach, 292. 
Mallow, Curled-leaved, 384. 
Malva crispa, 384. 
Marigold, 425. 

Childing, 426. 

Common Orange-flowered, 426. 

Double Lemon-flowering, 426. 

Double Orange-flowering, 426. 

Lemon-flowered, 426. 

Pot, 425. 

Proliferous, 426. 
Marjoram, 427. 

Common, 427. 

Knotted, 427. 

Pot, 428. 

Sweet, 427. 

Winter Sweet, 429. 
Marsh Speedwell, 316. 
Martynia, 612. 

„ proboscidea, 612. 



Marrubium vulgare, 566. 

Maw, 569. 

Medicago orbicularis, 398. 

Medicinal Plants, 561. 

Melissa officinalis, 409. 

Melon, 181. 

Melon, Musk, 183. 

Beechwood, 184. 

Black-rock Cantaloupe, 184. 

Christiana, 184. 

Citron, 185. 

Common Musk, 186. 

Early Cantaloupe, 185. 

Green Citron, 185. 

Green-fleshed Citron, 185. 

Hardy Ridge, 186. 

Large-ribbed Netted Musk, 186. 

Munroe's Green Flesh, 186. 

Nutmeg, 187. 

Orange Cantaloupe, 187. 

Pine-apple, 187. 

Prescott's Cantaloupe, 187. 

Skillman's Fine-netted, 188. 

Victory of Bath, 188. 
Melon, Persian varieties, 188. 

Dampsha, 189. 

Daree, 189. 

Geree, 189. 

Germek, 190. 

Green Hoosainee, 190. 

Green Valencia, 190. 

Ispahan, 190. 

Large Germek, 190. 

Melon of Keiseng, 191. 

Melon of Seen, 191. 

Small Germek, 191. 

Striped Hoosainee, 192. 

Sweet Ispahan, 190. 
Melon, Water, 192. 

Apple-seeded, 193. 

Black Spanish, 193. 

Bradford, 193. 

California Pie, 197. 

Carolina, 194. 

Citron, 194. 

Clarendon, 194. 

Dark-speckled, 194. 

Ice-cream, 195. 

Imperial, 195. 

Mountain Sprout, 195. 

Mountain Sweet, 196. 

Odell's Large White, 196. 

Orange, 197. 

Pie, 197. 

Ravenscroft, 198. 

Spanish, 193. 

Souter, 198. 
Mentha piperita, 435. 

„ viridis, 444. 
Miscellaneous Vegetables, 592. 
Morchella esculenta, 588. 
Morel, 588. 
Morelle, 288. 
Mountain Spinach, 296. 
Murciana, 274. 



84 



666 



INDEX. 



Mushroom, 580. 

Blewits, 586. 

Blue Hats, 586. 

Common, 580. 

Di Genoa, 587. 

Fairy-ring, 587. 

St. George's, 585. 

Sweet, 585. 
Mnsk-melon, 183. 
Mu-turd, 385. 

a. Feuille de Chou, 386. 

Black, 385. 

Brown, 385. 

Cabbage-leaved, 386. 

Chinese, 386. 

Curled, 387. 

Cut-leaved. 387. 

Lacin^e, 387. 

Pekin, 386. 

Red, 385. 

White, 387. 
Napolean Pea, or Vetch, 558. 
Nasturtium, 388. 

Dark-flowering, 390. 

Small, 390. 

Tall, 389. 

Variegated, 390. 
Nasturtium armoracia, 356. 

„ officinale, 401. 

Nettle, 293. 

New-Zealand Spinach, 296. 
Nicotiana, 633. 

„ tabacum, 634. 
„ rustica, 637. 
Nigella sativa, 429. 
Nut Rush, 34. 
Oca, 41. 

Blanca, 42. 

Colorado, 42. 
Ocra, 614. 

Ocymum basilicum, 410. 
,, minimum, 411. 
(Enothera biennis, 35. 
Oily Grain, 561. 
Oil Radish, 613. 
Okra, 614. 

Buist's Dwarf, 615. 

Dwarf, 615. 

Giant, 616. 

Pendent-podded, 616. 

Tall, 616. 

White-podded, 616. 
Oleraceous Plants, 406. 
Onion, 129. 

Blanc Hatif, 133. 

Blanc Hatif de Nocera, 132. 

Blood-red, 130. 

Brown Deptford, 132. 

Brown Portugal, 131. 

Brown Spanish, 181. 

Brunswick Deep Blood-red, 136. 

Cambrai, 131. 

Cambridge, 141. 

Come" de Bceuf, 134. 

Cow-horn, 134. 



Onion (continued). 

Danvers, 131. 

Danvers Yellow, 131. 

De Belle Garde, 135. 

De James, 134. 

De Madere Plat, 140. 

De Madere Rond, 135. 

Deptford, 132. 

Double Tige, 140. 

Dutch, 139. 

Dutch Blood-red, 130. 

Early Lisbon, 141. 

Early Red Wethersfield, 133. 

Early Silver Nocera, 132. 

Early Silver-skin, 133. 

Early Small Silver Nocera, 132. 

Egvptian, 139. 

Essex, 139. 

Flanders, 139. 

Flat Madeira, 140. 

French Blood-red, 130. 

Fusiform, 134. 

Intermediate Red Wethersfield, 134. 

James's Keeping, 134. 

James's Long-keeping, 134. 

Jauoe des Vertus, 136. 

Large Globe Tripoli, 135. 

Large Red, 134. 

Lisbon, 141. 

Madeira, 135. 

New Deep Blood-red, 136. 

Oporto, 131. 

Pale-red, 136. 

Paris Straw-colored, 136. 

Pear-shaped, 136. 

Potato, 136. 

Romain, 135. 

Rouge Pale, de Niort, 136. 

Rouge tres Ponce" de Brunswick, 136. 

Silver-skin, 137. 

Silver-skin of New England, 142. 

Soufre d'Espagne, 141. 

Spanish, 141. 

Strasburg, 139. 

St. Thomas, 130. 

Top, 139. 

Tree, 139. 

Tripoli, 140. 

Two-bladed, 140. 

Underground, 136. 

Wethersfield Large Red, 134. 

White Florence, 141. 

White Globe, 140. 

White Lisbon, 141. 

White Nocera, 132. 

White Portugal, 137-141. 

White Reading, 141. 

White Spanish, 141. 

Yellow, 142. 

Yellow Globe, 141. 

Yellow Strasburg, 139. 
Oosung, 168. 
Orach, 296. 

Dark-green, 297. 

Dark-purple, 298. 



INDEX. 



667 



Orach (continued). 
Dark-red, 298. 
Deep-green, 297. 
Green, 297. 
Lurid, 298. 
Pale-green, 299. 
Pale-red, 298. 
Purple, 298. 

Purple-bordered Green, 299. 
Red, 298. 

Red-stalked Green, 299. 
Red-stalked White, 299. 
White, 299. 

White French Spinach, 299. 
Yellow, 299. 
Origanum heracleoticum, 429. 
„ marjorana, 427. 
„ onites, 428. 

„ vulgare, 427. 
Osmorrhiza odorata, 399. 
Oxalis, 41. 

acetocella, 404. 
crenata, 41. 
Deppei, 43. 
Deppe's, 43. 

Red Tuberous-rooted, 42. 
Tuberous-rooted, 41. 
White-rooted, 42. 
Oyster-plant, 92. 
Pak-Choi, 275. 

Palmate-leaved Rhubarb, 673. 
Papangaye, 198. 
Papanjay, 198. 
Papaver somniferum, 569. 
Parsley, 430. 
Celery, 434. 
Celery-leaved, 434. 
Common, 433. 
Curled, 432. 
Dwarf Curled, 432. 
Hamburg, 433. 
Large-rooted, 433. 
Mitchell's Matchless Winter, 432. 
Myatt's Extra Fine Curled, 432. 
Myatt's Garnishing, 432. 
Myatt's Triple-curled, 432. 
Naples, 434. 
Neapolitan, 434. 
Plain, 433. 

Rendle's Treble Garnishing, 433. 
Sutton's Dwarf Curled, 432. 
Turnip-rooted, 433. 
Usher's Dwarf Curled, 432. 
Windsor Curled, 432. 
Parsley-pert, 396. 
Parsnip, 45. 
Common, 49. 
Dutch, 49. 

Early Short Horn, 49. 
Guernsey, 49. 
Hollow-crowned, 50. 
Hollow-crowned Guernsey, 50. 
Hollow-headed, 50. 
Long Jersey, 50. 
Long Smooth Dutch, 49. 



Parsnip (continued). 

Panais de Siam, 50. 

Panais Long, 49. 

Panais Rond, 50. 

Siam, 60. 

Swelling, 49. 
• Turnip-rooted, 60. 

Yellow, 50. 
Parsnip Chervil, 31. 
Pastinaca sativa, 45. 
Patience, 299. 
Patience Dock, 299. 
Pea, 516. 

Auvergne, 520. 

Batt's Wonder, 521. 

Beck's Eclipse, 524. 

Beck's Gem, 545, 549. 

Beck's Morning-star, 551. 

Beck's Prize-taker, 521. 

Bedman's Imperial, 521. 

Bellamy's Early Green Marrow, 522. 

Bishop's Early Dwarf, 522. 

Bishop's New Long-podded, 523. 

Black-eyed Marrow, 523. 

Blue Cimeter, 624. 

Blue Fan, 526. 

Blue Imperial, 524. 

Blue Prussian, 525. 

Blue Sabre, 524. 

Blue Spanish Dwarf, 526. 

British Queen, 526. 

Brompton Hotspur, 629. 

Burbridge's Eclipse, 527. 

Bush, 549. 

Carter's Earliest, 533. 

Carter's Eclipse, 528. 

Carter's Victoria, 528. 

Cedo Nulli, 535. 

Champion of England, 536. 

Champion of Paris, 630. 

Charlton, 528. 

Charlton Hotspur, 529. » 

Climax, 530. 

Dantzic, 631. 

Dickson's Early Favorite, 531. 

Dickson's Favorite, 531. 

Dillistone's Early, 532. 

Dunnett's First Early, 533. 

Dwarf Blue Imperial, 524. 

Dwarf Blue Prussian, 525. 

Dwarf Fan, 547. 

Dwarf Marrow, 533. 

Dwarf Marrowfat, 533. 

Dwarf Prolific, 546. 

Dwarf Sabre, 524. 

Dwarf White Marrow, 533. 

Early Charlton, 528. 

Early Dan O'Rourke, 533. 

Early Double-blossomed Frame, 534. 

Early Dwarf Frame, 534. 

Early Dwarf Marrowfat, 533. 

Early Emperor, 551. 

Early Frame, 534. 

Early Golden Hotspur, 535. 

Early Hotspur, 535. 



668 



INDEX. 



Pea {continued). 

Early Kent, 544. 

Early Mav, 544. 

Early Nicol's Hotspur, 529. 

Early Prince Albert, 544. 

Early Railway, 551. 

Early Ringwood, 545. 

Early Spanish Dwarf, 547. 

Early Surprise, 537. 

Early Warwick, 535. 

Early Washington, 535. 

Early Wonder, 551. 

Erin's Queen, 526. 

Essex Champion, 534. 

Essex Hotspur, 529. 

Eugenie, 535. 

Excelsior, 530. 

Fairbeard's Champion of England, 
536. ' 

Fairbeard's Nonpareil, 537. 

Fairbeard's Surprise, 537. 

Flack's Imperial, 538. 

Flack's New Large Victoria, 538. 

Flack's Victoria, 538. 

Flack's Victory, 538. 

Flander's Hotspur, 529. 

Flanagan's Early, 545. 

General Wvndham, 539. 

Golden Hotspur, 529, 535. 

Green Prussian, 525. 

Groom's Superb, 526. 

Hair's Defiance, 526. 

Hair's Dwarf Mammoth, 539. 

Harrison's Glory, 539. 

Harrison's Perfection, 540. 

Hill's Early, 529. 

Hovey's Extra Early, 529. 

Jay's Conqueror, 544. 

King of the Marrows, 540. 

Knight's Dwarf Blue Marrow, 541. 

Knight's Dwarf Green Marrow, 541. 

Kntght's Dwarf Green Wrinkled Mar- 
row, 541. 

Knight's Dwarf White Marrow, 541. 

Knight's Dwarf White Wrinkled Mar- 
row, 541. 

Knight's Tall Blue Marrow, 541. 

Knight's Tall Green Marrow, 542. 

Knight's Tall White Marrow, 542. 

Knight's Tall White Wrinkled Mar- 
row, 642. 

Landreth's Extra Early, 529. 

Large Carolina, 648. 

Lincoln Green, 646. 

Matchless Marrow, 542. 

Master's Hotspur, 529. 

Milford Marrow, 543. 

Missouri Marrow, 543. 

Missouri Marrowfat, 543. 

Napoleon, 530. 

Ne Plus Ultra, 544. 

New Sabre, 624. 

Noble's Early Green Marrow, 544. 

Nonpareil, 551. 

Paradise Marrow, 530. 



Pea (continued). 

Pois Nain Hatif Extra, 549. 

Poor Man's Profit, 546. 

Prince Albert, 544. 

Prize-taker, 621. 

Prussian Blue, 525. 

Queen of the Dwarfs, 545. 

Race-horse, 535. 

Reading Hotspur, 529, 535. 

Ringwood Marrow, 545. 
• Rising-sun, 621. 

Royal Dwarf, 546. 

Sabre, 624. 

Sangster's Number One, 533. 

Sebastopol, 547. 

Shillings Grotto, 547. 

Single-blossomed Frame, 534. 

Spanish Dwarf, 547. 

Strawberry, 547. 

Stuart's Paradise, 530. 

Stubb's Dwarf, 527. 

Superfine Early, 535. 

Surprise, 537. 

Tall Marrowfat, 548. 

Tall White Mammoth, 526. 

Tall White Marrow, 548. 

Taylor's Early, 549. 

Thurston's Reliance, 549. 

Tom Thumb, 549. 

Veitch's Perfection, 550. 

Victoria Marrow, 550. 

Waite's Dan O'Rourke, 533. 

Warner's Early Conqueror, 551. 

Warner's Early Emperor, 551. 

White Cimeter, 520. 

White Prussian, 546. 

White Sabre, 520. 

Woodford's Marrow, 551. 
Pease, eatable-podded oi string, 552. 

Australian, 554. 

Blue-podded, 554. 

Botany-Bay, 654. 

Broadsword, 554. 

Chocolate, 555. 

Common Dwarf, 552. 

Dwarf Crooked-podded, 552. 

Early Dwarf de Grace, 653. 

Early Dwarf Dutch, 553. 

Giant, 553. 

Large Crooked, 554. 

Late Dwarf, 555. 

Purple-podded, 654. 

Red-flowered, 555. 

Six-inch Pod, 554. 

Tamarind, 655. 

White-podded, 555. 

Yellow-podded, 656. 
Pea, Tuberous-rooted, 103. 
Pea-nut, 556. 

African, 558. 

Carolina, 55i. 

Tennessee, 558. 

Wilmington, 558. 
Pennyroyal, 569. 
Pepper, 616. 



INDEX. 



669 



Pepper (continued). 

Bell, 617. 

Bird, 618. 

Black-podded, 623. 

Blue-podded, 623. 

Bull-nose, 617. 

Cayenne, 619. 

Cerise Grosse, 624. 

Cherry, 620. 

Cherry Yellow-fruited, 621. 

Chili, 622. 

CvdoDiforme, 623. 

Large Bell, 617. 

Large Red Cherry, 624. 

Long Red, 622. 

Long Yellow, 622. 

Monstreux, 625. 

Purple-podded, 623. 

Quince, 623. 

Rond, 624. 

Round, 624. 

Squash, 624. 

Sweet Mountain, 625. 

Sweet Spanish, 625. 

Tomato-shaped, 624. 

Yellow Squash, 626. 

Yellow Tomato-formed, 626. 
Peppergrass, 341. 
Peppermint, 435. 
Perennial Phytolacca, 168. 
Perennial Spinach, 313. 
Persian Melons, 188. 
Pe-Tsai, 276. 
Physalis edulis, 592. 

„ pubescens, 593. 
Phaseolus lunatus, 495, 499. 
„ multiflorus, 497. 
„ vulgaris, 450. 
Phytolacca decandra, 168. 
„ esculenta, 169. 

Picridium, 390. 

„ vulgare, 390. 
Pie-plant, 626. 
Pigeon Berry, 168. 
Pimpinella anisum, 407. 
Pindar Nut, 556. 
Pisum sativum, 516. 

„ macrocarpum, 552. 
Plantago coronopus, 317. 
Poke, 168. 
Poppy, 569. 

Gray, 571. 

Oil, 571. 

Opium, 571. 

White, 571. 
Portugal Borecole, 273. 
Portugal Cabbage, 273. 
Portulaca, 391. 

„ oleracea, 392. 

„ oleracea var. aurea, 392. 

„ sativa, 392. 

Potato, 51. 

Abington Blue, 72. 

Ash-leaved Early, 57. 

Ash-leaved Kidney, 58. 



Potato (continued). 

Biscuit, 58. 

Black Chenango, 58. 

Black Mercer, 58. 

Buckeye, 59. 

Calico, 59. 

California Red, 59. 

Carter, 59. 

Chenango, 72. 

Churchill, 60. 

Cow-horn, 69. 

Cristy, 60. 

Cups, 60. 

Danvers Red, 60. 

Danvers Seedling, 60. 

Davis's Seedling, 61. 

Dover, 73. 

Dykeman, 61. 

Early Blue, 62. 

Early Cockney, 62. 

Early Manly, 62. 

Flour-ball, 63. 

Fluke Kidnev, 63. 

Forty-fold, 63, 71. 

Garnet Chili, 64. 

Gillyflower, 64. 

Green-top, 64. 

Hill's Early, 64. 

Irish Cups, 65. 

Jackson White, 65. 

Jenny Lind, 66. 

Lady's Finger, 66. 

Laplander, 71. 

Lapstone Kidney, 67. 

Long Red, 67. 

Mercer, of New York, 72. 

Mexican, 67. 

Nichol's Early, 67. 

Nova-Scotia Blue, 68. 

Old Kidney, 68. 

Peach-blow, 68. 

Pink-eyed, 68. 

Poggy, 69. 

Porgee, 69. 

Quarry, 69. 

Rhode-Island Seedling, 66. 

Riley, 73. 

Rohan, 70. 

Ruffort Kidney, 66. 

Shaw's Early, 70. 

State of Maine, 70. 

St. Helena, 71. 

Taylor's Forty-fold, 71. 

Tolon, 71. 

Vermont Wbite, 72. 

Veto, 72. 

White Chenango, 72. 

White Cups, 73. 

White-Mountain, 73. 

Worcester Seedling, 73. 
Poterium sanguisorba, 318. 
Pot Marigold, 425. 
Pricklv-fruited Gherkin, 199. 
Pumpkin, 200. 

Canada, 201. 



670 



INDEX. 



Pumpkin (continued). 

Cheese, 201. 

Common Yellow Field, 202. 

Connecticut Field, 203. 

Hard-shell, 204. 

Long Yellow Field, 203. 

Nantucket, 204. 

Nigger-head, 204. 

Small Sugar, 205. 

Striped Field, 204. 

Sugar, 205. 

Vermont, 201. 
Purple Goat's Beard, 92. 
Purslain, 391. 

Common, 392. 

Dor<§, 392. 

Golden, 392. 

Green, 392. 

Large-leaved Golden, 392. 

Vert, 392. 
Quatre Epices, 429. 
Quinoa, 301. 

Black-seeded, 301. 

Red-seeded, 302. 

White, 301. 

White-seeded, 301. 
Radish, 74. 
Radishes, Spring or Summer, 76. 

Crimson Turnip-rooted, 80. 

Early Black, 76. 

Early Frame, 79. 

Early Long Purple, 77. 

Early Purple Turnip-rooted, 77. 

Early Scarlet Short-top, 79. 

Early Scarlet Turnip-rooted, 77. 

Early White Turnip-rooted, 77. 

Gray Olive-shaped, 77. 

Gray Summer, 78. 

Gray Turnip-rooted, 78. 

Long Purple, 78. 

Long Salmon, 78. 

Long Scarlet, 79. 

Long Scarlet Salmon, 78. 

Long White, 81. 

Long White Purple-top, 81. 

Naples, 81. 

New-London Particular, 81. 

Noir Hatif, 76. 

Oblong Brown, 82. 

Oblong Rose-colored, 79. 

Olive-shaped Scarlet, 79. 

Purple Turnip-rooted, 80. 

Rave Violette Hative, 77. 

Rond Blanc Hatif, 77. 

Rond Hose Hatif, 77. 

Round Brown, 78. 

Scarlet Turnip-rooted, 80. 

Small Early Yellow Turnip- rooted, 
80. 

Tortilli'e du Mans, 80. 

White Crooked, 80. 

White Italian, 81. 

White Transparent, 81. 

White Turnip-rooted. 81. 

Wood's Frame, 81. 



Radishes, Spring or Summer (continued). 

Yellow Summer, 81. 

Yellow Turnip-rooted, 81. 
Radishes, Autumn and Winter, 82. 

Autumn White, 84. 

Black Spanish, 82. 

Blanc d'Augsbourg, 84. 

Large Purple Winter, 83. 

Long Black Winter, 83. 

Long-leaved White Chinese, 83. 

Purple Chinese, 84. 

Purple Spanish, 83. 

Rose-colored Chinese, 84. 

Scarlet Chinese Winter, 84.; 

Winter White Spanish, 84. 
Rampion, 84. 
Rape, 393. 

Annual, 394. 

Annual Rough-leaved Summer, 393. 

Cole-seed, 393. 

Colza, 394. 

Common, 393. 

Earlv, 394. 

German, 394. 

Smooth-leaved Summer, 894. 

Summer, 394. 

Turnip, 393. 

Wild Navew, 394. 

Winter, 393. 
Raphanus, 384. 

„ sativus, 74, 613. 
Red Beet, 1. 

Red Birdsfoot Trefoil, 559. 
Rheum, 626. 

Australe, 631. 

Emodi, 631. 
Rhubarb, 626. 

Buck's, 630. 

Cahoon, 629. 

Downing's Colossal, 629. 

Early Prince Imperial, 629. 

Earlv Red Tobolsk, 632. 

Elford, 630. 

Hawkes's Champagne, 630. 

Linnaeus, 630. 

Mitchell's Royal Albert, 630. 

Myatt's Linnseus, 630. 

Mvatt's Victoria, 631. 

Nepal, 631. 

Tobolsk, 632. 

Victoria, 631. 
Rocambole, 143. 
Rocket, 395. 

Garden, 395. 
Roquette, 395. 
Rosmarinus officinalis, 436. 
Rosemary, 436. 

Common, 437. 

Green-leaved, 437. 

Gold-striped, 437. 

N:uT0w-leaved, 438. 

Silver-striped, 438. 
Rue, 573. 

Broad-leaved, 674. 

Narrow-leaved, 674. 



INDEX. 



671 



Rumex, 304. 

acetosa, 306. 
montanus, 308. 
nivalis, 305. 
patientia, 299. 
scutatus, 308. 
Russian Turnip, 86. 
Ruta-baga Turnip, 86. 
Ruta graveolens, 573. 
Safflower, 575. 
Saffron, 575. 
Sage, 438. 

Balsamic, 439. 

Broad-leaved Green, 439. 

Common, 440. 

Green-leaved, 440. 

Green-top, 440. 

Narrow-leaved Green, 441. 

Purple-top, 440. 

Red-leaved, 440. 

Red-top, 440. 

Sage of Virtue, 441. 

Variegated Green-leaved, 441. 

Variegated Red-leaved, 441. 
Salad Plants, 315. 
Salsify, 92. 
Salvia officinalis, 440. 

„ sclarea, 414. 
Samphire, 396. 
Saturjea capitata, 442. 
„ hortensis, 442. 
„ montana, 443. 
,, viminea, 442. 
Savory, 442. 

Headed, 442. 

Shrubby, 442. 

Summer, 442. 

Winter, 443. 
Savoy, 277. 
Savoy Cabbage, 277. 

Cape, 278. 

Chou Milan Dore" a Tete Longue, 279. 

Chou Milan a Tete Longue, 281. 

Drumhead, 278. 

Dwarf Green Curled, 282. 

Earliest Ulm, 279. 

Early Dwarf, 279. 

Early Flat Green Curled, 279. 

Early Green, 279. 

Early Long Yellow, 279. 

Early Ulm, 279. 

Early Yellow, 280. 

Feathered-stem, 280. 

Golden, 280. 

Green Curled, 281. 

Green Globe, 281. 

Large Green, 281. 

Large Late Yellow, 283. 

Long-headed, 281. 

Marcelin, 282. 

New Ulm, 279. 

Pancalier de Tourraine, 282. 

Tours, 282. 

White, 283. 

Yellow Curled, 283. 



Scandix odorata, 399. 
Scarlet-runner Bean, 497. 

„ Painted-lady, 499. 

„ White-runner, 499. 
Scolymus, 94. 
Scolymus Hispanicus, 94. 
Scorpiurus, 319. 

„ muricata, 321. 

„ subvillosa, 321. 

„ sulcata, 320. 

„ vermiculata, 320. 

Scorzonera, 95. 

„ Hispanica, 95. 

Scotch Bean, 507. 
Scurvy-grass, 397, 403. 
Sea-beet, 302. 

English, 302. 

Irish, 303. 
Sea-fennel, 396. 
Sea-kale, 283. 
Serpent Cucumber, 206. 
Sesamum sp., 561. 
Shallot, 143. 

Common, 145. 

Echalote Grosse, 146. 

Echalote Grosse d'Alencon, 146. 

Echalote Ordinaire, 145. 

Jersey, 145. 

Large, 146. 

Large Alencon, 146. 

Long-keeping, 146. 

Small, 145. 
Shepherd's Purse, 303. 
Sicilian Beet, 289. 
Sinapis alba, 387. 

„ nigra, 385. 

„ Pekinensis, 386. 
Sisymbrium nasturtium, 401. 
Sium sisarum, 97. 
Skinless Pease, 552. 
Skirret, 97. 
Smallage, 321. 
Small Water-cress, 344. 
Smyrnium olusatrum, 315. 

„ perfoliatum, 316. 

Snails, 398. 
Snail Trefoil, 398. 
Snake Cucumber, 206. 
Solanum lycopersicum, 639. 
„ melongena, 607. 
„ nigrum, 288. 
„ tuberosum, 51. 
Sorrel, 304. 

Alpine, 305. 

Belleville, 306. 

Blistered-leaf, 306. 

Blistered-leaf Mountain, 308. 

Blond de Sarcelle, 307. 

Broad-leaved, 306. 

Common, 306. 

Common Garden, 307. 

Fervent's New Large, 307. 

French, 308. 

Green, 307. 

Green-Mountain, 309. 



672 



INDEX. 



Sorrel (continued). 
' Mountain, 308. 

Oseille de Fervent, 307. 

Oseille des Neiges, 305. 

Oseille Large de Belleville, 306. 

Oseille Rond, 308. 

Oseille Verge, 308. 

Roman, 308. 

Round-leaved, 308. 

Sarcelle Blond, 307. 
Southernwood, 676. 
Spanish Potato, 99. 
Spanish Oyster-plant, 94. 
Spanish Scolymus, 94. 
Spearmint, 444. 

Curled-leaved, 445. 
Spinacea oleracea, 309. 
Spinaceous Plants, 287. 
Spinach, 309. 

a Feuille de Laitue, 312. 

Blond ii Feuille d' Oseille, 313. 

Common Prickly, 313. 

d'Angleterre, 311. 

d'Hollande, 312. 

Flanders, 311. 

Gaudry, 312. 

Large Prickly-seeded, 311. 

Large Winter, 311. 

Lettuce-leaved, 312. 

Ordinaire, 313. 

Round Dutch, 312. 

Round-leaved, 312. 

Sorrel-leaved, 312. 

Summer, 312. 

White Sorrel-leaved, 313. 

Winter, 313. 

Yellow Sorrel-leaved, 313. 
Sponge Cucumber, 198. 
Squash, 206. 
Squash (Summer Varieties), 207. 

Apple, 207. 

Bush Summer Warted Crookneck, 
208. 

Cymbling, 208, 209. 

Early Apple, 207. 

Early Summer Crookneck, 208. 

Early White Bush Scolloped, 208. 

Early Yellow Bush Scolloped, 209. 

Egg, 210. 

Green Bush Scolloped, 211. 

Green Striped Bergen, 211. 

Large Summer Warted Crookneck, 
211. 

Orange, 212. 

Pattison Blanc, 208. 

l'attison Panache, 212. 

Pattison Vert, 211. 

Pattypan, 209. 

Variegated Bush Scolloped, 212. 

White Pattypan, 208. 

White Summer Scolloped, 208. 

Yellow Summer Scolloped, 209. 

Yellow Summer Warted Crookneck, 
•jns. 



Squash (Autumn and Winter Varieties), 
212. 

Acorn, 222. 

Autumnal Marrow, 212. 

Boston Marrow, 212. 

Canada Crookneck, 214. 

Cashew, 215. 

Cocoa, 215. 

Cocoa-nut, 215. 

Commodore Porter, 223. 

Courge a la Moelle, 225. 

Courge Coucourzelle, 219. 

Courge de l'Ohio, 212. 

Courge Plein de Naples, 220. 

Cuckaw, 226. 

Cushaw Pumpkin, 215. 

Custard, 216. 

Egg-shaped, 217. 

Girnumon Turban, 222. 

Honolulu, 217. 

Hubbard, 218. 

Italian Vegetable Marrow, 219. 

Large Yellow Gourd, 219. 

Mammoth, 219. 

Mammoth Pumpkin, 219. 

Neapolitan, 220. 

Patagonian, 221. 

Porter's Valparaiso, 223. 

Potiron Jaune, 219. 

Puritan, 221. 

Reeve's, 217. 

Stetson's Hybrid, 225. 

Succade Gourd, 225. 

Sweet Potato, 222. 

Turban, 222. 

Turk's Cap, 222. 

Valparaiso, 223. 

Vegetable Marrow, 225. 

Wilder, 225. 

Winter Crookneck, 226. 

Winter Striped Crookneck, 227. 
Star of the Earth, 317. 
Strawberry Tomato, 592. 

Purple, 593. 

Tall, 593. 
St. Peter's Herb, 396. 
String-pease, 552. 
Succory, 334. 
Sugar-pease, 552. 
Sunflower, 632. 

Annual, 632. 

Dwarf, 632. 

Tall, 632. • 

Swede or Ruta-baga Turnip, 86. 

Ashcroft, 87. 

Common Purple-top Yellow, 88. 

Early Stubble, 88. 

Green-top White, 89. 

Green-top Yellow, 88. 

Laing's Improved Purple-top, 89. 

Long White French, 92. 

Purple-top White, 90. 

River's, 90. 

Skirving's Improved Purple-top, 90. 



INDEX. 



673 



Swede or Ruta-baga Turnip (continued). 

Skirving's Liverpool, 90. 

Skirving's Purple-top, 90. 

Southol'd, 90. 

Sweet German, 91. 

White French, 92. 
Sweet Cicely, 399. 
Sweet Potato, 99. 

American Red, 101. 

Kentucky Early Red, 100. 

Large White, 100. 

Nansemond, 101. 

New-Orleans Purple, 101. 

Patate Blanche, 100. 

Patate Violette, 101. 

Purple-skinned, 101. 

Red Nansemond, 100. 

Red-skinned, 101. 

Rose-colored, 102. 

Yellow-Carolina, 102. 

Yellow Nansemond, 101. 

Yellow-skinned, 102. 
Sweet-scented Chervil, 399. 
Swiss Chard, 289. 
Tanacetum vulgare, 445. 
Tansy, 445. 

Curled-leaved, 446. 

Double, 446. 

Large-leaved, 447. 

Variegated, 447. 
Tare, 558. 

Summer, 559. 

White, 558. 

Winter, 559. 
Tarragon, 400. 
Tetragonia expansa, 295. 
Thlaspi Bursa Pastoris, 303. 
Thousand-headed Cabbage, 249. 
Thyme, 447. 

Broad-leaved, 447. 

Common, 447. 

Evergreen, 447. 

Lemon, 449. 

Narrow-leaved, 448. 

Variegated, 448. 
Thymus citriodorus, 449. 

„ vulgaris, 447. 
Tobacco, 633. 

Broad-leaved, 635. 

Connecticut Seed-leaf, 634. 

Green, 637. 

Guatemala, 635. 

Negro-head, 638. 

Oronoco, 638. 

Peach-leaf, 634. 

Turkish, 637. 

Virginian, 634. 
Tomato, 639. 

Apple, 643. 

Apple-shaped, 643. 

Bermuda, 643. 

Cluster, 646. 

Early Red, 651. 

Extra Early, 651. 

Fejee, 644." 



Tomato (continued). 

Fig, 644. 

Giant, 645. 

Grape, 646. 

Large Red, 646. 

Large Red Oval, 647. 

Large Yellow, 647. 

Lester's Perfected, 648. 

Mammoth, 645. 

Mexican, 648. 

New Upright, 650. 

Perfected, 648. 

Porno d'Oro Lesteriano, 648. 

Red Cherry, 649. 

Red Pear-shaped, 644. 

Red Plum, 649. 

Round Red, 649. 

Round Yellow, 649. 

Seedless, 650. 

Tomate de Laye, 650. 

Tree, 650. 

White, 651. 

White's Extra Early, 651. 

Yellow Cherrv, 652. 

Yellow Fig, 652. 

Yellow Pear-shaped, 652. 

Yellow Plum, 652. 
Tota Bona, 313. 
Tragopogon porrifolius, 92. 
Trauxuda Kale, 273. 
Tree Primrose, 35. 
Tropajolum, 388. 

,, majus, 389. 

„ minus, 390. 

„ tuberosum, 103. 

Truffle, 589. 

Common, 589. 

Piedmontese, 590. 
Tuber cibarium, 589. 

„ magnatum, 590. 

,, melanosporum, 590. 
Tuberous-rooted Chickling Vetch, 103. 

Pea, 103. 

Tropajolum, 103. 

Wood-sorrel, 41. 
Turkey Rhubarb, 573. 
Turnip-rooted Celery, 331. 
Turnip, 104. 

Altrincham, 106. 

Altringham, 106. 

Autumn Stubble, 115. 

Border Imperial, 106. 

Border Imperial Purple-top Yellow, 
106. 

Chiva's Orange Jelly, 106. 

Common Field Globe, 118. 

Cow-horn, 107. 

Dale's Hybrid, 107. 

Decanter, 110. 

Early Dwarf, 115. 

Early Flat Dutch, 107. 

Early Stone, 119. 

Earlv White Dutch, 107. 

Early Yellow Dutch, 108. 

Finland, 108. 



85 



674 



INDEX. 



Turnip [continued). 

Freneuse, 108. 

Golden Ball, 109. 

Golden Maltese, 120. 

Green Globe, 109. 

Green Norfolk, 110. 

Green Round, 110. 

Green Tankard, 110. 

Green-top Flat, 110. 

Green-top Norfolk, 110. 

Green-top White Globe, 109. 

Green-top Yellow Aberdeen, 111. 

Green-top Yellow Bullock, 111. 

Hungarian Green-top Globe, 109. 

Lincolnshire Rod Globe, 111. 

Liverpool Yellow, 112. 

Long Black, 111. 

Long Early White Vertus, 107. 

Long White Chiirfontaine, 111. 

Long White Maltese, 111. 

Maltese, 120. 

Mouse-tail, 119. 

Navet Boule de Neige, 116. 

Navet Gros d' Alsace, 119. 

Petrosowoodsks, 112. 

Pomeranian Globe, 112. 

Preston, 112. 

Purple-top Aberdeen, 114. 

Purple-top Flat, 112. 

Purple-top Strap-leaved, 113. 

Purple-top Yellow Aberdeen, 114. 

Purple-top Yellow Bullock, 114. 

Red Globe, 114. 

Red Norfolk, 114. 

Red Round, 114. 

Red Tankard, 115. 

Red-top Flat, 112. 

Red Mouse-tail, 119. 

Red-top Norfolk, 114. 

Robertson's Golden Stone, 115. 

Round Black, 115. 

Six-weeks, 115. 

Small Berlin, 117. 

Small Long Yellow, 116. 

Snow-ball, 116. 

Stone Globe, 116. 

Tankard, 110. 

Tel tau, 117. 

Teltow, 117. 

Waite's Hybrid Eclipse, 117. 

White Dutch, 107. 

White Garden Stone, 119. 

White Globe, 118. 

White Norfolk, 118. 

White Round, 118. 

White Stone, 119. 

White Tankard, 119. 

White-top Flat, 120. 



Turnip [continued). 

White-top Strap-leaved. 120. 
Yellow Altrincham, 106. 
Yellow Dutch, 108. 
Yellow Finland, 108. 
Yellow Globe, 109. 
Yellow Malta, 120. 
Yellow Scarisbrick, 121. 
Yellow Stone, 121. 
Yellow Tankard, 121. 
Turnip Cabbage, 38. 
Turnip-rooted Chervil, 31. 
Tussihigo farfara, 564. 
Unicorn Plant. 612. 
Urtica dioica, 293. 
Valeriana, 401. 

„ cornucopia?, 401. 
„ locusta, 339. 
Valerianella eriocarpa, 340. 
Vegetable Oyster, 92. 
Veronica beccabunga, 316. 
Vetch, or Tare, 558. 
Napoleon Pea, 658. 
Summer, 559. 
White, 558. 
Winter, 559. 
Vicia faba, 503. 

„ sativa, 558. 
Water-cress, 401. 
Water-melon, 192. 
Welsh Onion, 147. 

Ciboule Blanche Hative, 147. 
Common 147. 
Early White, 147. 
Red,* 147. 
White, 147. 
West-Indian Bean, 499. 
West-Indian Cress, 387. 
West-Indian Cucumber, 199. 
White Beet, 289. 
Wild Endive, 334. 
Wild Navew, 394. 
Wild Spinach, 313. 
Winged Pea, 559. 
Winter Cherry, 592. 

Purple, 593. 
Winter Cress, 403. 
Common, 403. 
Wood-sorrel, 404. 
Worms, 405. 
Wormwood, 576. 
Common, 576. 
Roman, 577. 
Sea, 577. 
Yellow Rocket, 403. 
Ysano, 103. 
Zea mays, 594. 






